We may live without poetry, music and art: 
We may live without conscience, and 
live without heart; 
‘We may live without friends, we may 
live without books; 
But civilized man cannot live without cooks. 


—OwEN MEREDITH 


CLOAK A SUIT HOUSE” 
4 . {is 


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Carefully Selected, Newest 


ie ~ Wearing Apparel, at 
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PCOOK BOOK. 


Title Protected by U.S. Trade Mark. Patent Issued 1917 
| @ L a) 


c=) 


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HIS BOOK is presented free to the Bride and 
Groom with the compliments of the ADVERTISERS» 


therein, who make such presentation possible. We 


Y 


recommend them as the best in their respective lines 


: . hist 


and they will accord you the fairest kind of treatment. 
Your patronage will be highly appreciated by them. 


1 5 
as 


Published by 


The California Bride’s 
Cook Book Publishing Company 


848 New Ca. Bupc., PHoNE SuTTER 2004 


San Francisco, Cal. 


« 


Oo ee | 


ALBERS’ SPECIAL RECIPES 90.00 Berrie 
BREAD 2.2 eneteseefteevortesnedlcieeieescein ieee ees ne 
BREAKFAST DISHES ¢i6. eg ee ae 
BLANC MANGE ......... oe eee anno 
CAKES, AND HOW TO MAKE THEM . if 
CEREAL FOODS AND FLOURS..oi..-.2i.-.:::c:cceccesseceeseeseesee-s <a ras eee 
CUSTARDS 2... end See age # | 
CREAMS «oie obec ceccecc sessions nesale veges ctieibeats ean scious 
COFFEE 2000 ee ee eee 
CHOCOLATE 0 3 
COCOA oie icccse ce sans te ssh sbatccsssecctie as cuss salpOlsute sen 
DEL MONTE SPECIAL RECIPES... 2) 
EGGS wc 
FISH ow RS 
GAME _0 on Se 
GENERAL RULES FOR CANNING AND PRESERVING............. ee 
HOUSEHOLD HINTS oooicnecccccsccccceceselecceeseeeeesnes "pectin ee er or 
JAMS AND JELLIES 22200000 ee 125 
MERINGUES  —..o ee Ae. °" 
MEATS 03 es oo ee eae te it wtr es « ih om 
PICKLES ooh 93. 
PASTRY oooccccicc ie thsce Senses nos ee case ae 30 
| 2] § 1 GMM ie 30 
PUDDINGS |... 36 
POULTRY ooo cee eee a 62 
RECIPES FOR INVALID COOKING.....g.. 4 ee 120 
SAUCES FOR PUDDINGS .2.c--. fet iene cts 41 
SHELL FISH... 48 
STUFFINGS (00 a ee Rr SNe 53 
SALADS ooh 56 
SANDWICHES ooocccccolecccsoetecoseacissnssnchesestset sin 56 
SOUPS onic ccc ccegecee trees aie london yeee ithaca rr 70 
SOUFFLES 2) ae ee 116 
SAUCES FOR MEATS 2.62000 3 88 
SAUCES FOR FISH. eS 88 
SAUCES FOR POULTRY. Be 8S 
SAUCES FOR VEGETABLES: 88 
TARTS iit ee 30 
BBR Ton ot a ii ie tc ceeviteceteantp site, we SN er 
VEGETABLES 2 a ee 100 
4 


Se 


ord vital | 


a 


rrivan 


SITUATED 350 FEET ABOVE - 
SAN FRANCISCO BAY, WITHIN 
A DEVEN ACRE PARK AND 
GARDEN. 


LARGE SUNNY ROOMS. FIVE 
- OPERATING ROOMS. EQUIP: 

MENT UNSURPASSED. X RAY 
? AND SPECIAL MATERNITY 
. DEPARTMENT. 


By FOR FURTHER INFORMATION ADDRESS 


| German Bospital 
| 7 14th and Noe Streets . 
: SAN FRANCISCO CALIFORNIA 


Ca The 
Bride and Groom 


Do you like this little Book? 


Won’t it help you over some of the Rough 
Places in the beginning of Housekeeping? 
Is the answer yes? 


_ Then, there is just one way to show your 
appreciation and that is to patronize the Adver- 
tisers who have made it possible for us to pre- 

sent it, and mention the 


BRIDE’S COOK BOOK 


Thanking you in advance, we are 


Sincerely yours, 


CALIFORNIA BRIDE’S COOK 
BOOK PUB. CO. 


348 New Call Building 


Phone Sutter 2004 San Francisco 


Si ae 10-11-12 


ein Be 23 
ee Toggery, 568-72 14th St, Oakland, Cab. ceri $57) Sopot Caeiae Front Cover 
UIoNDs— & 
3 The Albert S. Samuels Com § 895 Market Street, San Francigea, Calves 2 


Albers Bros. Milling Co., 332 Pine Street, San eS aes: Cabra ais 10-11-12 


RUITS and VEGETABLES—Del Monte Brand— 


3 oe California Fruit Canners Assn, 
_ 120 Market Street, San Francisco, Cal..2..2....2...2--0 ......105 to 112 


*s ‘The Albert S. Wianuels + C09 895 Market Street, San Francisco, Cal.,........ 2 


] : GOODS 3 
4 ei _ Gantner & Mattern Co. Grant Ave. at Post St., San Francisco, Cal........ 57 


_ Fior D’Italia, 492 Broadway, San Praneisco- sis. coe ee 37 
; x 

” National Chemical Company, Los Angeles, Cal...i....2.2..222..0.02cc1ceceeseeeeeteeee 31-32 

C. E. Grosjean Rice Milling Co., 3210 20th Street. ......00... 24-A and 24-B 


First Savings Bank of Oakland, 16th St. and San Pablo Ave., Oakland. ee Back Cover 


Dede: 568. ie 14th ote @akinmdsd alee 2. eka ks ek de ed Front Cover 


TAMALES, CHILI CON CARNE, ENCHILADAS, RAVIOLOS— 
Workman Packing Co., 432 Seventh Street, San Francisco, Cal.............. 68-69 


ane adhert: S. pemucis wh 895 Market Street, San Lg Ep Calscst 2 
Ba ae he geet ny nee fae s rs ¢ roe ’ a 


7 


Sand 128-A 


Coo 
ttle 
ee 


—THe “SOUL” ora 
GOOD BREAKFAST 


Phoenix Milling Company 


SACRAMENTO 


JS) Biscv' 
= BIT 


===. WAFFLES 
=~ FRITTERS Le 


Short Method for Bread Making 


Scald one and one-half pints milk; dissolve 1 cake compressed yeast 
n two-thirds cupful lukewarm water ; add two tablespoonfuls sugar ; sift 
wo sifters of Albers flour in mixing bowl. When milk is lukewarm, 
_add one large tablespoonful salt; add dissolved yeast to milk; make well 
_ in center of flour, and add milk. ‘Stir with mixing spoon until flour is all 
taken up, then turn out on board and knead well for twenty minutes.. 
Return to bowl and let raise in warm place, well covered. This will take 
from two to three hours. When sufficiently risen, punch down and let 
stand for three-quarters of an hour longer (doubled in bulk). Mold into 
_ . loaves or rolls, handling the dough very gently. Put in well-greased 
pans, let raise and bake. Rolls should raise at least one-half hour and 
loaves one hour. Bake rolls twenty-five minutes and loaves one hour in 
wood or coal range, or forty-five minutes in gas range. If desired to make 
- this bread over night, use only one tablespoonful sugar and one and one- 
half tablespoonfuls salt. Bread made by this method can be set at seven 
- o clock in the morning and should be out of the oven by noon. 
- If desired to make bread at night, use method as above at night just 
_ before retiring, and in the morning dough will be ready to put into pans; 
let raise and bake. If dough is made into loaves at seven in the morning, 
it should’ be baked by nine o’clock. 


Brown Bread 


One pint Indian corn meal, 1 pint Albers rye flour, 1 teaspoon brown 

Sugar, one teaspoon salt, two teaspoons baking powder, one table- 

~ spoon butter or lard, 34 pint milk. Sift together corn meal, rye flour, 

sugar, salt and powder. Rub in the shortening; add ‘the milk and mix all 

into a batter. Put into greased tin and bake about EL IDET. minutes in a 
__ tather hot oven. Cover at first with paper. 


a ha i i ta tal 


Graham Bread—Unfermented 


One and one-half pints graham flour, one-half pint of Albers flour, 

one tablespoon sugar, one teaspoon salt, two teaspoons baking powder, 

1 and one-fourth pints milk, or equal’parts of milk and water. Sift 
Albers graham flour, sugar, salt and powder together; add the 

_ milk, or milk and water; mix rapidly into soft dough, then put in 
greased tin. Bake in rather hot oven about forty minutes. Protect loaf 
- _-with paper first fifteen minutes. 


Corn Bread 


One cup fine white corn’ meal, one and one-half cups milk, two eggs, 

one teaspoon sugar, one tablespoon butter, two level teaspoons Baking 

Powder, % teaspoon salt. Scald the milk and pour on the corn meal. 

Let it cool, then add salt, sugar, baking powder and yolks of eggs and 

_ beat quickly and thoroughly together. Fold in the stiffly beaten whites 
of eggs. Bake in a flat pan in hot oven for about thirty minutes. 


9 


1 


In a bulletin recently issued by the U. S. Department of Agricultur e me 


will be found this statement: “Cereals supply actual digestible nutrients — 


to the body more cheaply than any other class of food except dried : 


legumes (beans).” 


It would follow, therefore, that the young housewife should know 
the best methods of preparing Cereal Breakfast Foods. Before giving — 


a list of recipes for accomplishing the best results with cereals and 
flours, the following table is given to show how economical and valuable 
cereals are. Protein as used in this table is the most important and 


most expensive element in food. A calorie is the amount of strength 


or energy necessary to lift 15 pounds one foot high 200 times. 
Cost per Pound Amount of Energy 


Kind of Food : . of Protein in 10c Worth — 
Rolled: Wheat-@c6czna! in 320 Bineats tales .68 2505. 
Rolled!Oats @ 6cl. bis zt su evie wees S $ 48 2938 
Flour :(@ 8401 lls sotre pho fisee Mri Sope 30 4700 
Corn Flakes Toasted @ 10e..0 1.33 1735 
Round Steak: @:i6cieniore sid a a ar ae 87 - 560 
Leg of Muttom @ 20csuo. a5) eae SO See 1.37 445 
Roast! Pork: (@:12¢c 28 potiedt sau tore 92 1035 
Egos: @24e10. 03.7 559780) Liew. Ores res 1.39 385 


By comparing the above figures it will readily be seen that cereals 
furnish by far a greater amount of nutrients than meats. So much so 
that were the source of the facts other than actual government reports 
they would not be believed. It will be noticed also that of the cereals, 
Oats furnishes almost twice as much nourishment for the money as 
parched Corn Flakes. 


ONE DOZEN SPECIAL RECIPES NOT FOUND 
ELSEWHERE IN THIS BOOK. 


Rolled Oat Mush 


To two parts of boiling water, salted to taste, slowly stir in one 
part of ALBERS ROLLED OATS and boil for ten to twenty minutes, 
then allow to simmer, stirring occasionally. Serve with sugar and cream. 
Carnation Rolled Oats may be used in place of Albers Rolled Oats. 
We recommend the use of a double boiler, in which case the inner boiler 
should be placed in the outer boiler, in which the water is already boiling, 
after the flakes have been boiling about two minutes. Cook in double 
boiler ten or fifteen minutes more, but do not stir. 


Wheat Flake Mush 


To boiling water, salted to taste, stir in slowly equal parts ot 
ALBERS WHEAT FLAKES, or less if desiring thinner consistency. 


Boil five to ten minutes, then allow to simmer, stirring occasionally. 


Serve with cream.and sugar. Carnation Wheat Flakes may be used in 


place of Albers Wheat Flakes. We recommend the use of a double 


boiler. 


10 


bon Scheel UPA eee cent 


BRIDE'S COOK BOOK 


Pearls of Wheat Mush 


Pee ke one. guart of boiling water, add one-half teaspoonful of salt and 
three-fourths of a cup of Albers Pearls of Wheat. Stir slowly, and cook 


ten minutes or longer in a double boiler or covered dish set in boiling 
@ water. Cooking thirty to forty minutes adds greatly to its delicacy. 
_ Carnation Granulated Wheat may,be used in place of Albers Pearls of 


Wheat. 
Sees Flapjacks 
Mix ALBERS FLAPJACK FLOUR with water alone or two-thirds _ 


F: milk and one-third water. When using water alone, add a little sugar 
or molasses to make the cakes brown. Stir to thin batter, and cook on 
hot griddle. DO NOT use salt, baking powder, soda, yeast, eggs or 


butter. Buckwheat Hot Cakes 


Mix ALBERS BUCKWHEAT FLOUR with water alone, or two- 
thirds milk and one-third water. When using water alone put in a 
little sugar or molasses to make the cakes brown. To one cup of con- 
tents use one cup of liquid. Mix to a smooth batter, and have your 
‘griddle hot. Condensed milk can be used as well as fresh milk. If 
~ griddle is an iron one grease with suet, lard, or dripping. Use no salt, 
yeast, baking powder, eggs, or butter. 


Waffles 


To one pint ALBERS FLAPJACK FLOUR add one pint milk, one 
tablespoonful of melted butter, two eggs. Beat the eggs separately until 
very light, add the yolks to the milk, then the flour, then the melted 
butter, stirring vigorously, then the whites. Bake in hot greased waffle 


BE Muffins 


Use above recipe, and add two tablespoonfuls of sugar. Bake in 
hot oven fifteen to twenty minutes. 


Wheat Flake Pudding 


To one-half pint of ALBERS WHEAT FLAKE MUSH, add two 
eggs, one pint of milk, one teaspoonful vanilla. Bake in moderate oven 
twenty minutes, and serve with sauce. Carnation Wheat Flakes may 
be used in place of Albers Wheat Flakes. 


Oat Cookies 


One-half cup shortening, one cup dark brown sugar, two eggs well 
beaten, two tablespoonfuls sour milk, one-fourth teaspoonful soda in 
milk, one cup Albers Flour, one-half cup of raisins or nuts, three cups 
of ALBERS ROLLED OATS. Drop from teaspoon about three inches 
apart. Bake a light brown. Carnation Oats may be used in place of 


Albers Oats. Oat Macaroons 


Beat one egg very light, add gradually one-half cup of sugar, then 
add three-fourths tablespoonful melted butter, one-fourth teaspoonful 
of salt, one-half teaspoonful of vanilla, one well rounded cup of ALBERS 
ROLLED OATS and three tablespoonfuls of English walnuts, chopped 
fine before measuring. Beat all together. Drop from teaspoon on a 
buttered tin. Shape in circles about one-fourth of an inch thick. A 
candied cherry may be placed in the center of each. Bake in a moderate 
oven until brown and crisp. After taking from oven, let stand two 
minutes before removing from tin. Carnation Oats may be used in place 
ef Albers Oats. 


11 


_ BRIDE’S COOK BOOK 


Oat Bread ee 
One cup ALBERS ROLLED OATS, two cups boiling water, one- 
half cup molasses, four or five cups Albers Flour, one teaspoonful salt, 
one tablespoonful melted lard or drippings, one yeast cake. Dissolve 
yeast cake in luke-warm water, pour two cups boiling water over oats — 
Let stand two hours. Mix all ingredients into as stiff a dough as can — 
be stirred with a spoon. Let it stand over night. In the morning stir — 
it down with a spoon thoroughly. Have pans greased. Fill each about — 
one-half full, and let raise to the top of the pan. Bake in moderate 7) 
oven one hour for good size loaves. Bese 
Lightning Cake ee eae 
One cup Albers Flour, one cup sugar, one level teaspoonful baking 
powder. Sift all together. Take one-half cup melted butter, break into — 
it two eggs and fill up remainder of cup with milk. Pour this into the — 
flour, sugar and baking powder mixture, and beat thoroughly, one-half __ 
teaspoonful flavoring. Bake in moderate oven. Ro 


All other recipes for bread, cakes, etc., will be found in their regular 
order in the text of the cook book. : 

The above recipes were compiled, and have been in use by the Albers — 
Bros. Milling Co. for several years. In addition to these recipes, there — 
will be found directions on all of the packages they manufacture for = 
preparing the food. | = 

The Albers Bros. Milling Co. are the largest cereal manufacturers — 
in the West. Their complete line of cereals and flours embraces over — 
a hundred varieties. The best known of these are: Albers Oats, Albers” 
Wheat Flakes, Albers Pearls of Wheat, Albers Flapjack Flour, Albers 
Buckwheat Flour, Albers Family Flour, Carnatton Wheat Flakes, Car- 
nation Rolled Oats, Carnation Granulated Wheat. | 

By commencing at once to use the Albers brands of cereals and 
flours, the housewife can insure herself getting the very best quality, 
and having a large variety to select from. 


ALBERS BROS. MILLING CO. 


Mills and Offices 
Seattle, Tacoma, Portland, Oakland, Los Angeles 
San Francisco 


Baking Powder Biscuits 


Sift together three cups Albers flour, one teaspoonful salt and three 
teaspoonfuls of baking powder. Chop into this with a knife one tea- 
spoonful each oflard and butter, then add gradually about one cup 
of milk, making a soft dough that can be easily handled. Take on board 
and knead gently. Cut in small rounds and bake fifteen to twenty min- — 
utes in moderately quick oven. 


Milk Rolls oa marae 

Sift in a basin three-quarters of a pound of Albers flour, add four 
heaping tablespoonfuls corn starch, and one pound salt. Warm two . 
tablespoonfuls butter in one pint of milk, add one compressed yeast cake 


12 


~~ 


_ BRIDE'S COOK BOOK 


ixed with one teaspoonful sugar. Pour them among the flour, mix well 
nd allow the dough to rise in a warm place. Knead it and make into 
rolls, allow them to rise again, then bake in a quick oven for twenty 


minutes. © Breakfast Rolls ; 
One and one-half pints of Albers flour, one-half pint of Indian corn 
, eal, (white), 1 teaspoon salt, 2 teaspoons Baking Powder, 1 table- 
spoon butter or lard, three- -quarters pint of milk. Sift together flour, corn 
meal, salt and powder; rub in butter or lard; add the milk, mix smoothly 
into firmer dough than usual. Flour the board, turn out une dough, give it 
One or two turns to complete its smoothness. Divide it, thus prepared, 
into pieces the size of an egg; again divide these in half, which roll out 
Fs _ under the hand until they are long and half the size of one’s little finger. 
_ Lay on greased baking tin so that they do not touch, wash them over 
_ with milk. Bake in hot oven seven or eight minutes. 
Rye Bread 
One pint rye flour, one-half pint corn meal, one-half pint wheat 
flour, one teaspoon sugar, one teaspoon salt, two teaspoons Baking Pow- 
der, one teaspoon butter or lard, three-quarters pint milk. Sift together 
__ rye flour, corn meal, flour, sugar, salt and powder; rub in shortening 
_ and add milk. Mix into smooth batter. Pour into well-greased tin, bake 
in moderate oven about forty-five minutes. Cover loaf with paper 
_ first twenty minutes. Corn Meal Muffins 
Mix together 1 pint corn meal, one-half pint Albers flour, one-half 
pint corn, one tablespoon sugar, one teaspoonful salt, three teaspoonfuls 
_ Baking Powder, rub in finely two heaping tablespoons butter or 
lard. Beat up two eggs, add one pint of milk to them, pour them 
among the dry ingredients, mix well and divide into buttered muffin 
pans. Bake in a hot oven for fifteen minutes. 
English Muffins 
One quart Albers flour, one-half teaspoonful sugar, 1 teaspoonful 
salt, two teaspoonfuls baking powder, one and one-quarter pints milk. 
Sift together flour, sugar, salt and powder; add milk, and mix into smooth 
batter trifle stiffer than for griddle cake. Have griddle heated all over, 
grease it, and lay on muffin-rings; half them, and when risen well up 
to top of rings, turn over gently with cake turner. They should not be 
too brown. When all cooked, pull each open in half, toast delicately, 
butter well, serve on folded napkin, piled high and very hot. 
Dainty Muffins 
One-fourth cup butter, one-fourth cup sugar, 1 egg, one-half cup 
milk, 1%cups Albers flour, 2 teaspoons baking powder. Cream butter in 
cup, add sugar and cream together. Put in bowl, and add well-beaten 
egg; sift powder with flour, and add, alternating with milk. Bake in 
hot buttered gem pans in moderately hot oven for twenty-five minutes. 
Rice Muffins 
Two cups cold boiled rice, one pint Albers flour, one teaspoon salt, 
one tablespoon sugar, one and one-half teaspoons baking powder, one- 
half pint milk, three eggs. Dilute rice, made free from lumps, with 
milk and beaten eggs; sift together flour, sugar, salt. and powder; 
add to rice preparation, mix into smooth, rather firm batter; muffins pans 
must be cold and well greased, then fill two-thirds; bake in hot oven 
fifteen minutes. 


wie 


I} 


BRIDE’S COOK BOOK . 


Hot Cross Buns 


Sitt together one quart of Albers flour, one-half teaspoon sal ene. fj 
cup of sugar, three scant teaspoons baking powder. Rub in one-half cup qj 
butter, then add one-half pound cleaned currants, one-half teaspoon — | 
nutmeg, one-quarter pound cut citron, one-quarter pound seeded raisins, = | 
one-half teaspoon allspice. Beat two eggs, add one-half cup milk, and 
stir into the dry mixture, adding sufficient milk to mix to a firm dough. 
Mold into round buns, lay two inches apart on greased pans, brush with. 
milk. Cut cross on each, sprinkle cut with granulated sugar, and bake in | 4 4 


hot oven. English Breakfast Rolls 


Roll one-quarter: of a pound of butter into a pound of Albers _ E 
flour; then add a tablespoonful of yeast, and break in one egg. Mix it with_ 
a little warm milk poured into the middle of the flour; stir all well to- | 
gether, and set it by the fire to rise; then make it into light dough and 
again set by the fire. Make up the rolls, lay them on a tin, and set them — 
in front of the fire you put them into the oven, and brush them over 


‘with egg. Game 


One pint of Albers flour, one teaspoon baking powder, one-half tea- — 
spoon salt, one teaspoon sugar, three teaspoons melted butter, one cup 
milk, three eggs, whites and yolks beaten separately. Mix the same 
as for muffins, adding beaten whites last; bake in hot, well-greased iron 


DBA Ue Graham Gems 


‘One and one-half pint graham flour, % pint Indian corn meal, 1 tea- 
spoonful salt, two teaspoons of baking powder, one and one-fourth | 
pints milk. Sift together graham flour, corn meal, salt and powder. Add 
the milk, and mix into a moderately stiff batter. "Half fill cold gem pans 
well ereased. Bake in a solid hot oven ten or twelve minutes. 


Twin Peaks Muffins 


Cream one-half cup butter, gradually beat in one-half cup sugar, 
then add two well-beaten eggs. Sift in three cups Albers flour, one cup 
corn starch and four teaspoonfuls baking powder, pour in one and one- 
half cups milk. Beat a minute and bake in buttered gems pans for 30 
minutes. 


ee ee eee 


=) 


eta 


on 


Johnny Cake 


Take one cup cold boiled rice, one pint of Albers flour, two eggs, one - 
quart of milk, one tablespoon of butter, and one teaspoonful of salt; beat 
very hard and bake quickly. 


Rice Muffins 
Take one cup cold boiled rice, one pint of Albers flour, two eggs, one 
quart of milk, one tablespoon of butter, and one teaspoonful of salt; were 
very hard and bake quickly. 


Raisin Bread 


Dissolve a tablespoonful each of butter and lard in a cup of hot milk 
then add a cup of either cold water or milk to the hot milk to make 
lukewarm. Sift a quart of Albers flour with one teaspoonful salt, three 
tablespoonfuls of sugar, make a hole in center of flour and stir in half a 
cake of compressed yeast, which has been dissolved in a little luke-warm 


4 


14 


ee se iS oie See 


BRIDE’S COOK BOOK 


ter; add part of your milk, stirring in the flour, then break in one or 
wo eggs and the rest of the milk ; beat up the dough lightly, which must 
be a stiff batter. Let it raise all night i in a warm place and well covered. 
-In the morning add a cupful each of raisins and currants, two table- 
_ spoonfuls of sugar and either some nutmeg or caraway seeds or lemon 
peel. Make into two loaves, working very little; let rise very lightly and 
_ bake three-quarters of an hour. 


German Coffee Cake 


-Scald and cool to lukewarm half a pint of milk; add one heaping 
tablespoon of butter and two of sugar, a quarter of a yeast cake dissolved 
- ina little warm water, a speck of salt, and Albers flour enough to make a 
- soit bread dough. Let rise over night; knead in the morning early. Let 
it rise in a flat buttered tin. Rub butter. over the top; sprinkle with 
- sugar and cinnamon and bake for twenty to thirty minutes. Cut in 
_ squares and serve hot, with coffee. 


Waffles 


Sift one and one-half cups of Albers flour into a bowl, add one-half 
cup corn starch, two teaspoonfuls baking powder and one-half tea- 
spoonful salt. Beat up two eggs, add one and one-half cups milk to them, 

_ then add gradually to the flour, mix in one heaping tablespoonful melted 
butter. Fry on a hot, well greased waffle iron. Serve hot with syrup. 


Kentucky Waffles 


Beat three eggs, whites and yolks separately. Add to the yolks two 
_ pints sifted Albers flour, one pint sour cream, stir well and make batter 
thin with sweet milk. Add three tablespoonfuls of melted lard, a tea- 
spoonful of soda dissolved in a little cold milk, and lastly the whites of 
the eggs. Bake quickly in hot irons. 


Rice Waffles 


One teacupful of Albers flour, sift with a teaspoonful of baking 
powder, one cupful of cold boiled rice, one tablespoonful melted butter, 
one-half of a teaspoonful of salt and three beaten eggs. Mash the rice 

_ fine, and the butter, then two teacupfuls of milk with the flour and then 

_the eggs. Beat all together. Have the waffle irons hot and well greased 
with butter. Fill three-quarters full and let the first side be well browned 
before turning. 


A PORE ae emai 


. 


German Waffles 


One quart of Albers flour, one-half teaspoonful salt, three table- 
spoons sugar, two teaspoons baking powder, two tablespoons butter-or 
lard, rind of a lemon, grated, one teaspoon extract of cinnamon, four 
eggs and-one pint of thin cream. Sift together flour, sugar, salt and 
powder; rub in butter or lard cold; add beaten eggs, lemon rind, extract 
and milk. Mix into smooth, thick batter. Bake in hot waffle-iron, serve 
with sugar flavored with extract of lemon. 


*To Cook Hominy 


Take three cups of water to one cup of hominy, boil slowly for 
three-quarters of an hour; the longer it boils the better it is; then add 
half a teacup of sweet milk to one cup of hominy, then boil ten minutes 
more; stir it often while boiling. 


-15 


- 


BRIDE'S COOK ‘BOOK 


Hominy Fritters _ 


Two teacups of cold boiled hominy, add to it one teacup” of sw at 
milk, a little salt, stir till smooth, add four tablespoonfuls of Albers flo 
and one egg; beat the yolk and white separately, adding the white la 
Have ready a pan with hot butter and lard (half of each), drop” th 
' batter in by spoonsfuls and fry a light brown. 3 


Nes 


Hominy Waffles 


One teacup of cooked hominy, one egg, one tablespoonful of gee 4 
ter, a little salt, one pint milk, one pint of Albers flour, one teaspoonful — 
of baking powder ; beat the egg, add butter, salt and hominy, add ‘tre = 
egg, beat in the milk and sift in slowly the baking peo bs flour} = 
beat all together and bake in a waffle iron. 

_ Scones ss 4 

Two cupfuls of Albers flour, two teaspoonfuls baking powder, one- 
half of a taspoonful of salt, one-third cup of sugar, three tablespoon- 
fuls of butter, 1 egg, currants if liked. Add enough milk to make a soit 4 
dough, divide in half, flatten with the hand into a round cake the thick- — 
ness of a biscuit, mark with a knife into four scones and bake phe ke 

French Pancakes 


Beat the yolks of three eggs until lemon colored and thick, foe a om 
cupful of milk, a teaspoonful of sugar and a half teaspoonful of salt. Site sa 
half cup Albers flour into a third of the mixture and when smooth add 
the rest and beat thoroughly. Lastly add a teaspoonful of olive oil. 
Bake in a hot buttered frying pan, turning when brown. Take from the 
fire, spread with jelly, roll up, dust with powdered sugar and serve. a 


Breakfast Cakes 


Put a pint a milk on the fire; let it simmer a few minutes. Stir 4 
into it a piece of butter the size of a walnut. Add salt, and three spoon- ~ 
fuls of good yeast, with three well-beaten eggs. Mix with these enough — 
Albers flour to make a soft dough. Knead well together, put the mixture 
in a warm place in a basin with a cloth over it for two hours. Then 
make it up into small cakes, lay them on a well-oiled tin, and bake ina 
quick oven. 

Breakfast Griddle-Cakes 


Take one pint buttermilk or sour milk, one teaspoonful of salt and 4 
soda, two eggs. Thicken with Albers flour and cook on a hot griddle. 
Graham Griddle-Cakes 


One pint graham flour, one-half pint corn meal, one-half pint Albers 
flour, one teaspoon brown sugar, one-half teaspoon salt, two teaspoons ~ 
baking powder, one egg, one-half pint each of milkand water. Sift 
together graham flour, corn meal, flour, sugar, salt, and baking powder. 
Add beaten egg, milk and water. Mix together into a smooth batter. 


Indian Griddle-Cakes 


Sift and mix together two-thirds of a quart of corn meal, one-third ~ 
of a quart of Albers flour, one teaspoonful brown sugar, two heaping ~~ 
teaspoonfuls baking powder, one-half teaspoonful of salt. Add two — 
beaten eggs and one pint of milk, beating into a smooth batter. Brown 
nicely on a very hot griddle. Serve with syrup. 


16 


BRIDE’S COOK BOOK 
Flannel Cakes 

toe “One and one-half pints of Albers flour, one tablespoon brown sugar, 

one teaspoon salt, two teaspoons baking powder, two eggs, one and one- 

half pints milk. Sift together flour, sugar, salt and powder; add beaten 


eggs and milk, mix into smooth batter that will run from pitcher. Bake 
on hot eriddle rich brown color, in cakes large as tea saucers. Serve 


FE with maple syrup. Rice Pancakes 
: 
¥ 


Set a pint of new milk over the fire and when scalding hot stir in 
- two spoonfuls of ground rice mixed smooth in one-quarter of a 
pint of cold milk. Let it thicken, but not boil. Cool it, adding gently 
one-quarter of a pound of butter. When cold add white sugar, a little 
- nutmeg, four eggs well beaten, and a little salt. Use as little lard as 
_ possible in. frying these pancakes and make them light brown. Sift 
_ sugar over them, roll them to a round shape and serve slices of lemon 
_ with them. Wheat Cakes 
. These are the best plain hot griddle cakes without eggs, and they are 
_ light, tender and healthful. One quart of Albers flour, three teaspoons 
of baking powder, one-half teaspoon of salt. Sift well together and add 
- sweet milk to make into a soft batter. Bake immediately on hot griddle. 
_ Should be full one-eighth inch thick when baked. Smother with butter 
and maple syrup or honey. 


Buckwheat Cakes 


Sift one pint of buckwheat flour and two teaspoonfuls of baking 
powder, and add a tablespoonful of brown sugar with enough water to. 
make a batter. Beat but lightly and bake at once on a hot griddle. 

| Rice: Griddle-Cakes. 


Boil one-half teacupful of rice; when cold mix with one quart milk, 
the yolks of four eggs and two teacupfuls Albers flour, having pre- 
viously sifted the flour with two teaspoonfuls of baking powder with a 
little salt; beat the white of the eggs to a froth and add last. Bake on 
griddle. Corn Meal Griddle-Cakes 


Two cups corn meal, one cup Albers flour, one-half teaspoon salt, 
one tablespoon molasses, two teaspoons baking powder, milk or milk 
and water to make a thin batter on a griddle. 

Apple or Banana Fritters 

Make a batter of one and one-half cups of Albers flour, with two 

- teaspoons of baking powder sifted through it, one egg, one-fourth of a 

teaspoonful of salt, two-thirds of a cup of milk, and a little sugar. 

Pare, core and cut into slices three small sour apples. Stir them into 

the batter. Drop from the spoon into boiling lard. Take out with skim- 

mer and sprinkle powdered sugar over them. Add a little cinnamon to 
the sugar. Serve hot. 

Bread Fritters 

One quart milk—boiling hot; two cups fine bread crumbs; three 
eggs; one teaspoonful nutmeg; one tablespoonful butter—melted; one 
salt-spoonful salt, and the same of soda, dissolved in hot water. Soak 
the bread in the boiling milk ten minutes, in a covered bowl. Beat 
to a smooth paste; add the whipped yolks, the butter, salt, soda and 
finally the whites, whipped stiff. 


ioe 


BRIDE’S COOK: BOOK 
Corn Fritters 


To one pint scraped corn add one-half cup milk, one-half cup Albers — 


flour, one tablespoon melted butter, two beaten eggs, one teaspoon salt, | 
one-third teaspoon pepper, one teaspoonful baking powder. Beat well, 


and fry in small spoonfuls as directed. 


Plain Shortcake 


Two cupfuls of Albers flour, two tablespoonfuls of butter, one cup- 3 
ful of milk, one teaspoonful of baking powder, one egg and a little salt. 


Beat thoroughly with a spoon. Pour this into the baking-pan and smooth 
a little with a spoon. = 


Peach or Strawberry Shortcake 


Rub piece of butter the size of an egg into a little Albers flour, pour 
in two cupfuls of sour cream, one teaspoonful of soda and a little salt. 


Mix into dough and roll into cakes one-half of an inch thick and about 


the size of a pie tin. Prick with a fork and bake in a quick oven. When 
done split them open with a knife and spread with butter, lay the bottom 
piece on a plate and cover it with strawberries nearly an inch deep. 
The strawberries should be sprinkled with sugar a few hours before. 


Rice Fritters 


Cup of cold boiled rice, 1 pint of Albers flour, 1 teaspoonful salt, 2 


eggs beaten lightly, and milk enough to make this a thick batter; beat all 
together and bake on a griddle. . 


Doughnuts—No. 2 


Cupful of sugar, two eggs beaten light, one tablespoon of melted 
butter, cupful of sweet milk, two teaspoonfuls of baking powder 
and one very small teaspoonful of salt. Season to taste. Albers 
flour to knead as soft as possible. Fry in hot lard. Sour milk is as 
good by using one level teaspoonful of soda. 4 . 


Crullers 


One and one-half cups sugar, one cup milk, two eggs, two table- 
spoons butter, melted, one teaspoon each of vanilla and cinnamon, one- 
half teaspoon of. salt, two teaspoons of baking powder mixed with two 
cups Albers flour and more flour to make a soft dough. Roll out, cut in 
squares, cut slits in each with jagging-iron and braid together. Fry in 
smoking-hot fat. | 


Crullers 


Cup of milk, one cupful of sugar, two eggs, one tablespoonful 
melted lard, one tablespoonful of cinnamon, enough Albers flour to 
make into dough. Roll as thin as’ possible, and cut in strips 6 inches long 
and 1 inch wide with a jagging-iron or sharp knife. Fry in hot lard a very 
light delicate brown, and lay on a towel or paper to absorb the fat. Will 


bade indefinitely and if placed a few minutes in the oven, taste perfectly 
resh, 


18 


het 
aay 


’ 
y 
i 


=) 
‘ay 


BRIDE'S COOK BOOK 


‘Milk Toast 


eee Take one quart milk; when it comes to a boil, thicken with one 

_ teaspoonful corn starch and add salt to taste. Toast the bread a light 

_ brown; butter each slice, put layers of toast in a covered dish and pour on 

t the thickened milk, then more toast and milk, and so on till the dish is 
full; cover and let stand five minutes. 


German Toast 


Cut slices of stale bread, dip them in enough milk to soften, then 
dip in beaten egg; put in a pan with just enough butter to fry brown 


as an omelet, then serve. Like pancakes, the hotter the toast the better. 


Ham Toast 


Chop cold boiled ham very fine, toast slices of bread and butter 
them. After laying the ham on toast place in oven for a few minutes 
Beat four eggs with milk and salt and pepper. Pour the eggs into a. 
saucepan with a lump of butter and stir till thick, but do not boil. Put 
the ham and toast on a platter, pour the eggs over, and serve. 


Egg Toast 


Butter the toast and pour over it a sauce made of milk thickened 
with flour and seasoned with butter and salt; add the whites of eggs 
chopped fine, and grate the yolks over the top. 


Mock Cream-Toast 


Melt two ounces of butter in a quart of morning’s milk, take a 
large teaspoonful of Albers flour, freed from lumps, and the yolks of 
three eggs beaten light; beat these ingredients together several minutes ; 
strain the cream through a fine hair sieve, and when wanted heat it 
slowly, beating constantly with a brisk movement; it must not boil or it 
will curdle and lose the appearance of cream; when hot dip the toast; if 
not sufficiently seasoned with butter, add salt; send to the table hot, the 
cream not taken up by the toast, in gravy bowl. 


19 


a, 
Za%, 


To Make Icing for Cakes 


Beat the whites of two small eggs to a froth, then add to them a || 
quarter of a pound of white sugar, ground fine like flour, flavor with ~ 
lemon extract or vanilla, beat it until it is light and very white, but not | 
quite so stiff as kiss mixture; the longer it is beaten the more firm it will 
become. No more sugar must be added to make it so. Beat the frosting | 
until it may be spread smoothly on the cake. This quantity will ice quite — 

a large cake over the top and sides. | 


Marbie Cake 


White Parts:—Whites of seven eggs, three cups white sugar, one 
of butter, one of.sour milk, four cups of Albers flour, sifted and heaping, 
one teaspoon soda; flavor to taste. ao 

Dark Parts:—Yolks of seven eggs, three cups of brown sugar, one 
of butter, one of sour milk, four of Albers flour, sifted and heaping, one 
tablespoon each of cinnamon, allspice and cloves, one teaspoon soda; 
put in pans a spoonful of white part and then a spoonful of dark part, 
and so on. Bake an hour and a quarter. This will make one large and 
one medium cake. The white and dark parts are alternated, either put- 
ting in a spoonful of white then a dark or a layer of white and then of 
dark part, being careful that the cake may be nicely “marbleized.” 


Chocolate Layer Cake 


Grate one cake of unsweetened chocolate, add four tablespoonfuls 
Albers flour, two teaspoonfuls baking powder, one cupiul of sugar, five 
eggs beaten with the sugar. Beat all fifteen minutes and bake in layers. 

Filling—One cupful of milk, one heaping teaspoonful of corn starch, 
mixed smooth in milk. Beat 3 eggs separately, add yolks to cup of milk, 
add 2 teaspoonfuls of vanilla extract. When warm, add butter the size 
of a hickory nut and one-half cupful of sugar. Stir in the beaten whites 
when cool. 


Fig Cake 


Two cups of sugar, one of butter, one of cold water, dissolve one 
teaspoonful of soda; three cups of raisins, chopped fine, cinnamon 
and nutmeg, four eggs, one pound of figs; use the figs whole, cover- 
ing them well with the cake to prevent burning. - Bake in layers, frosting 
between each layer. Make as stiff as pound cake. Cut with very sharp 
knife to prevent crumbling. This makes two loaves. 


20 


- BRIDE’S COOK BOOK 


. Reaeeurallaw Cake 


Half cup of butter, one and one-half cups of sugar, one-half cup of 
milk, whites of five eggs, one-half teaspoonful vanilla, two cups of 
_ Albers flour, two teaspoonfuls of baking powder. Beat butter to 
_ a cream and gradually beat into it the sugar and vanilla, add milk and 


Filling—Boil one and one-half cups sugar with three-quarters cup. 
of water till it threads. Just before taking off the fire put in half a pound 
~ of marshmallows (cut in bits to melt easily). Pour this mixture in the 
beaten whites of two eggs and beat until cold enough to spread. 
By using the pink marshmallows it makes a very pretty cake. 


Molasses Cake 


: One cup butter, one of brown sugar, one-half of molasses, one of 

milk, one and one-half pints Albers flour, one and one-half teaspoonfuls 

baking powder, one egg. Rub smooth the butter and sugar; add the 

- milk, egg and molasses; stir in flour, sifted with the powder; mix into 
a consistent batter, and bake in cake tin forty minutes. 


French Loaf Cake 


Two cups of white sugar, one scant cup butter,.one cup of sweet 
milk, three heaping cups of Albers flour, three eggs, two teaspoonfuls 
soda and cream of tartar all together, beat to a froth; add milk, beating . 
well, flavor with lemon extract, add the flour gradually, pour into a cake 
tin lined with buttered paper, sprinkle a little powdered sugar over the 
cake before baking. It is well to cover it when first putting in the oven, 
in order not to harden the top too soon. 


Fruit Cake 


One pound Albers flour, one pound sugar, one pound butter; two 
pounds of currants, one pound raisins, one-half pound citron, one ounce | 
mace, one ounce cinnamon, four nutmegs, one ounce cloves, eight eggs, 
wine glass brandy, one-half ounce extract rose. 


Orange Cake 


One cup white sugar, one small half cup butter, two cups Albers 
flour, one-half cup water, five eggs and two teaspoonfuls of Baking 
Powder, juice and rind of one orange; bake like jelly cake; frost each 
layer; make frosting of the remaining white. | 


Chocolate Cake 


Six sticks of chocolate, one and one-half cups of sugar, five eggs, 
one cup of milk, two cups of Albers flour, one-half cup each citron and 
almond chopped fine; teaspoon each of vanilla extract, cloves, 
cinnamon and nutmeg, 2 teaspoons baking powder; cream the butter and 


21 


Ghirardell’s =| | 
Ground Chocolate =| | 


= a —— 


= ri RE 
mi 


Not Only the Most Delicious 
Beverage, but also the Most 
Convenient Chocolate for 
Cakes and Desserts. 


co) 
w 


‘ 


~ Ghirardelli’ s Brown Store Front Cake. 


Ewe 2; hrec- -quarters cup Ghirardelli’s Ground Chocolate; % eup Sweet Milk; 
% cup Brown Sugar; yolk of one Egg. Beat all together. Soft boil until 
like a custard; set to cool. This is the Cream. Take i cup Brown Sugar; %4 


- eup Butter; % cup Sweet Milk; 2 Eggs; 2 cups Sifted Flour. After the 


eake is mixed then stir in the above cream. Then add 1 teaspoon Soda dis- 
‘solved in a little warm water. Spread white boiled icing over and between 
the layers. : 


Chocolate Bavarian Cream. 


| Two ecupfuls Cream; 4 tablespoonfuls Ghirardelli’s Ground Chocolate; 2 
eupfuls Milk; 14 cupful Sugar; 44 cupful Water; 1 teaspoonful Vanilla Ex- 


~ tract; %4 box Gelatine. Soak gelatine in cold water until soft, then add it to 


the milk, which has been scalded with the chocolate, stirring until dissolved. 
Remove from the fire, add sugar and extract. ‘Turn into granite basin and 
set in a pan of ice water, stirring until it begins to thicken; then add the 
eream whipped to a stiff froth. Line a mould with peaches, turn in the mix- 
ture, set in cold place until firm. Unmold and serve with whipped cream. 


Ghirardelli’s California Chocolate Cake. 


One cup of Sugar; piece of Butter size of egg, creamed; 2 Eggs; 14 cup 
of Ghirardelli’s Ground Chocolate; % teaspoonful Cinnamon; 1% cup of Milk; 
1 cup of Flour; 2 teaspoonfuls Baking Powder; mix with Flour, bake in 
layers, spread with either strawberry jam or white of egg beaten to froth 
with cup of sugar. 


Ghirardelli’s Chocolate Fudge. 


Four rounded tablespoonfuls of D. Ghirardelli’s Ground Chocolate; 2 
eupfuls Sugar; 1 cupful Milk; Butter the size of a small hen’s egg; 1 tea- 
spoonful Vanilla; 2 drops Lemon Extract. Boil Sugar, Butter and Milk 
until thick and add Chocolate; cook until thread spins when tried; then add 
Extract and take from fire, stirring until nearly cold or becomes sugary. 
Turn on a well-buttered dish and cut in squares, 


Topsy Turvy Dainty. 


Two level tablespoonfuls Ghirardelli’s Ground Chocolate; 4% cup Sago; 
1 cupful Water; 1 piece stick Cinnamon; % cup chopped Citron; % cup 
chopped Almonds; % cupful Sugar. Soak Sago over night. and drain next 
morning; put in a double boiler with water and boil until thick; add Cinna- 
mon and Citron and cook thirty minutes; remove Cinnamon and add Al- 
monds, Sugar and Chocolate. Remove from fire as soon as sugar is dis- 
solved and set away to cool. Serve with cream flavored. 


Chocolate Sauce. 


One Egg; 1 ecupful Milk; 1 teaspoonful Cornstarch; 14 cupful Sugar; 2 
teaspoonfuls Ghirardelli’s Ground Chocolate; 1 teaspoonful Vanilla. Scald 
milk and add the Cornstarch, which has been dissolved in a little of the 
cold milk; beat egg and add to the mixture with the sugar, chocolate and 
vanilla, 


Chocolate Icing. 


Place 2 ounces of Ghirardelli’s Ground Chocolate in an enameled sauce- 
pan with a quarter pint of boiling water; set on the stove for a few minutes, 
stirring constantly. Then remove, add "Y pound of pulverized Sugar and 
stir again until perfectly smooth. 


23. 


BRIDE’S COOK BOOK.- = == am 


sugar, beat the whites and yolks of eggs separately ; add the well beate 
yolks to the cream butter and sugar; then add the milk and some of 
the flour; stir well and add the whites of the eggs, then the remainder of 
the flour, in which the baking powder has been sifted; add citron, — 
blanched almonds, spice and flavoring last. Bake in a moderate oven 
and not less than one hour. An excellent loaf cake and, like fruit cake, || 
improves with age. “oat =a a 
Cocoanut Pound Cake | Ber is 
Beat one-half pound of butter to a cream, add gradually a pound © 
of Albers flour, one pound of powdered sugar, two teaspoonfuls of Bak- — 
ing Powder, a pinch of salt, a teaspoonful of grated lemon-peel, quarter of 
a pound of prepared cocoanut, four well-beaten eggs, and a cupful of — @ 
milk; mix thoroughly; butter the tins, and line them with butter paper. | 
Pour the mixture in to the depth of an inch and a half, and bake ina | 
good oven. When baked take out, spread icing over them and return 
the cake to the oven a moment to dry the icing. ie 


Seed Cake 


Two cups of Albers flour, one-half cup of sugar, one-half cup of but- 
ter or clarified drippings, one teaspoonful baking powder, one egg, 
about two-thirds of a cupful of milk, one teaspoonful of caraway seeds 
and a pinch of salt. Stir together the flour, salt and baking powder, rub — 
in the butter lightly, then add the sugar and seeds. Beat the egg light ~ 
and add it with the milk. Bake one hour in a steady oven. 


| 


Cocoanut Cream Cake 


Take one and one-half cupfuls of sugar, one teacup of rich, sour 
cream, two eggs, (well beaten), any kind of flavoring and lastly add one 
teaspoonful soda sifted into two cupfuls of Albers flour. Beat the whole 
well, bake in layers in moderately hot oven. 

Filling—Take the heavy sweet cream from one pan of milk and beat 
until stiff; add a little sugar and beat again; spread between the layers 
and on top. Over the sweetened cream sprinkle fresh grated cocoanut. 


Jelly Cake 


Beat three eggs well, the whites and yolks separately; take a cup of 
fine white sugar and beat that in well with the yolks, and a cupful of sifted 
Albers flour; then stir in the whites slowly, one teaspoonful of baking 
powder and one tablespoonful of milk, pour in three jelly plates and bake 
from five to ten minutes in a well heated oven, and when cold spread 
with currant jelly, and place each layer on top of the other and sift 
powdered sugar on the top. 3 

Nut Cake 


One-half cup butter, one and one-half cups sugar, three eggs, two 
and one-half cups of Albers flour; 114 teaspoons baking powder, one- 
half cup milk, one cup of any meats of nuts preferred conveniently at 
hand. Rub the butter and sugar to a light, white cream; add the eggs, 
beaten a little, then the flour, sifted with the powder; mix the milk and 
nuts into a rather firm batter, and bake in a paper-lined tin, in a steady 
oven, thirty-five minutes. 


24 


BRIDE'S COOK BOOK 
Exposition Cake 
One cupful of sugar, one-half of butter, one-half of milk, one and 


one-half cupfuls Albers flour, 3 eggs well beaten, 1 teaspoonful Baking 
Powder. Bring to a boil ; six wit tablespoonfuls of chocolate, three 


bedi bad add to tile part. Bake i in two layers; put together with marsh- 


is 
fF * ews icing, to which has been added chopped walnuts. 


‘ee? Bee Sponge Cake 


One pound sugar, one Albers flour, ten eggs. Stir yolks of eggs and 
sugar till perfectly light; beat whites of eggs and add them with the 
_ flour after beating together lightly; flavor with lemon extract. Three 
_ teaspoons baking powder in the flour will add to its lightness, but it 
_ never fails without. Bake in a moderate oven. | 


Lemon Cake 


Two scant cupfuls of sugar, one-half of a cupful of butter, three eggs, 

two and one-half cups of Albers flour, one cup of milk, two rounding 

_ teaspoonfuls of baking powder, grated rind of lemon and one-half 

teaspoonful of salt. Beat the butter with half the sugar, then add grad- 

_ ually the remainder of sugar, with the well-beaten eggs; put in the grated 

- lemon rind, being careful not to use any of the white pith. Lastly stir 

in the flour with which the baking powder and salt have been sifted, 

alternately with the milk. Bake about forty minutes in a moderate oven 
and cover with lemon frosting. 


Coffee Cake 


Two cups brown sugar, one of butter, one of molasses, one of strong 
coffee as prepared for the table, four eggs, one teaspoon saleratus, two of 
cinnamon, two of cloves, one of grated nutmeg, pound raisins, one of 
currants, four cups of Albers flour. 


Hygienic Cake 


Three eggs, one cup sugar, one cup Albers flour, two tablespoons hot 

water. Beat twenty miutes without stopping, and bake three-quarters 

of an hour in slow oven. This recipe makes a small cake. Nuts can be 
added if desired. 


Apple Sauce Cake 


One cup of sugar, one of chopped raisins, one- ane of butter, two 

of Albers flour, one of sour apple sauce, one teaspoonful soda, half a 

teaspoonful each ground cloves, cinnamon and allspice, pinch salt, half 

a cup chopped walnuts. Cream sugar and butter together, put the soda 

- in the apple sauce, then add to sugar, stir well together, then the flour 

and spices, raisins and nuts last. Bake in slow oven one hour and ten 
minutes. 


25 


eee et 


; ‘i Le 


BRIDE’S COOK BOOK | 


Gold Cake (a7 
fe ey 


Beat well the yolks of eight eggs, one cupful of granulated sugar, one- | 
quarter of a cupful of butter, one-half cupful of sweet milk, one and | 
one-half cupfuls Albers flour, one teaspoonful baking powder. Cream 
butter and sugar together. Beat the yolks thoroughly, then stir in the — 
butter and sugar ; add the milk, then the Albers flour, and stir hard. Bake — 
in a cake mold about forty minutes. oat = RS MS .. 


German Fruit Cake 


One and one-half cups of Albers flour, one teaspoon butter, rubbed — 
together; pinch of salt, one teaspoonful baking powder, milk to make — 
batter thin enough to spread (a little thicker than cake). Put in a layer — 
of fresh fruit all over the top and sprinkle with sugar.- iStis THo3l 


Angel Cake 


Whites of nine large eggs, a heaping cup sugar, a cup Albers flour, — 
sifted five times, one teaspoonful of baking powder, a dash of salt, one- 
half teaspoonful each of lemon and vanilla extract. Separate the eggs 
add salt and baking powder to the whites and beat till stiff; add sugar | 
and flavoring, beat thoroughly, then carefully turn in the flour. Bake 
in a moderate oven fifty minutes. 


Chocolate Squares 


Beat three eggs in one cup of sugar, one teaspoonful each of allspice, 
cloves, cinnamon; two tablespoonfuls chocolate, teaspoonful vanilla; cup 
Albers flour with one teaspoonful baking powder and lastly a good sup-  ~ 
ply of chopped nuts and raisins and two tablespoons of whiskey. Mix ~ 
thoroughly and bake in a large pan half. inch thick in moderate oven. 
Frost with following frosting: Half cup of powdered sugar and one ~ 
tablespoon of boiling water, mix until smooth and put on cake. Cutin ~ 
squares when cool, but not cold. : + 


Dried Apple Fruit Cake 


One pint of dried apples, soaked over night, then chopped fine; let 
them simmer in one cup of molasses a little while; add four eggs, two 
cups sugar, one cup buttermilk, one cup shortening, one tablespoonful 
soda, one tablespoonful cinnamon, one tablespoonful allspice, one table- 
spoonful cloves. : | 7 


Prune Cake 


One cup sugar, half cup butter; cream butter and sugar, add ~ 
three eggs beaten, use white of one for icing. Then add cup of milk, 
one and one-half cups of Albers flour with two teaspoonfuls baking 
powder and a good pinch of salt sifted three times. Add above alter- 
nately. Stone a good-sized cup of stewed prunes and add half a cup of 
seeded raisins, one-fourth teaspoonful each of cloves and allspices, also 
half a teaspoonful of cinnamon and nutmeg. Bake in layers and use 


aie icing. This has been tried and proved to be an excellent dark 
cake. 


26 


' ie i rs \ 


BRIDE'S COOK BOOK 


Danish Apple Cake 


- Take twelve large, juicy apples, pare and core as for pie. Mix three 
_ cups finé bread crumbs, a little sugar and cinnamon. Grease a deep cake 
mold, sprinkle with crumbs a little thicker at the bottom, then a layer 
of crumbs, put a little bit of butter over crumbs, then apples, and so 
Ee forth until all is used. Bake in a moderate oven two hours. When cold 
es serve with whipped cream. 


if ee e : Devil Cake 


brown sugar, a half cup of sweet milk, yolk of one egg and a teaspoon- 
ful of vanilla. Stir all together in a eet saucepan; cook slowly and 

set away to cool. . 

: For the cake part: One cup brown sugar, two cups Albers flour, a 
half cup of butter, half cup of sweet milk and two eggs. Cream the 
butter, sugar and yolks of eggs, add milk, sifted flour and whites of eggs, 

beaten stiff; beat all together, then stir in the custard, lastly adding one 
teaspooniul soda, dissolved in a very little warm water. Bake in jelly 
tins. 


The Filling: Two cups of sugar, ten tablespoonfuls of hot water, 
one-half teaspoonful of cream tartar; boil until thick. Put in thirty- 
two marshmallows; boil up again, then stir in the beaten whites of three 
eges; when almost cool stir in one cupful of chopped walnuts, beat 
until cold, then spread between layers an inch deep. This is delicious 
and will keep indefinitely. 


if _ For the custard part: One cup of grated chocolate, one cup of 
. 


Cocoanut Sponge Cake 


Ingredients—One teacupful of granulated sugar, two teacupfuls of 
Albers flour, a tiny pinch of salt, two ounces of butter, three eggs, a large 
teaspoonful of baking powder, a little dessicated cocoanut and jam. 

Method—Whisk the eggs to a cream in a large basin. Cream the 
butter and add it to the eggs, also the sugar and salt and whisk for five 
minutes; then gradually stir in the flour and lastly the baking powder. 


Grease two cake tins, put in each a thin layer of the mixture and 
bake for fifteen minutes in a moderate oven. When the cakes are nicely 
set remove from the oven and take out of tins and place on a sieve to 
cool. 

Spread with jam and press together and scatter cocoanut over the 
top; then cut up into fingers, diamond shapes, etc. 


-Pound Cake 


Take one pound and fourteen ounces of powdered sugar, one pound 
and two ounces of butter, twelve eggs and 1% pints milk, three-quarters 
ounce of baking powder, three and one-half pounds of Albers flour 
(sifted) ; beat the eggs to a froth, rub sugar, butter and eggs together; 
then let stand till stiff and beat in milk, and, last of all, the flour. 


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BRIDE'S COOK BOOK 


Lady Fingers 


Two eggs, one cup sugar, one-half cup butter beaten toa a: eres 1, 
four tablespoons baking powder; enough Albers flour to stir. with a 
spoon; lemon to flavor. For your molding board take a little piece of 
dough, roll with your hands as large as your finger, cut off in four-inch | 
lengths and put closely on buttered tins. Quick oven. - 


Burnt Sugar Cake 


Take one cup of granulated sugar, place ina sieiliet and let it ee a : 
Then pour in boiling water and stir until it is a thick syrup. Now 
1 cup sugar, 1 of good rich milk, lump butter, size of an egg, 3 tea- 
spoonfuls of baking powder, 2 tablespoonfuls burnt sugar, 2 eggs beaten © 
well, Albers flour enough to make stiff as a common cake. Sift the bak-— 
ing powder into the flour. Flavor with vanilla extract. To white icing © 
add 2 spoons of burnt sugar and put between and on top of layers. This — 
is a four-layer cake. . 


Soft Gingerbread 


One cup molasses, one-half cup sugar, one-half cup butter, one-half — 
cup milk, two eggs, one tablespoon ginger, one teaspoonful allspice, two 
cups Albers flour, one and one-half teaspoons baking powder. Bake in ~ 
shallow pans or gem pans in moderate oven. 


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Ye Ancient Gingerbread 


One pint of sorghum molasses, one cup (genuine) sour buttermilk, 
one cup home-made leaf lard, one level tablespoon soda, three-quarters — 
tablespoon ginger, one teaspoon each allspice, cinnamon, one-quarter ~ 
teaspoon salt, two eggs and Albers flour to make a soft dough. a 

Mix lard and molasses, add beaten eggs, then add spice, salt and 4 
soda sifted with about one cup Albers flour and alternate with the milk, — 
beating all well together. Finally add flour enough to make a soft dough. © 
Roll rather thick, cut in fantastic shapes, “little gingerbread men,” if © 
to please the little folks, or any desired shape. Have a moderate heat © 
only, as bread should not be baked too quickly. | = 


Cookies 


~~ * 
; ~ 


One cup butter (or one-half butter and one-half lard), one cup. 
sugar, 8 eggs, 114 teaspoons baking powder, or use one teaspoon lemon — 
flavoring. Albers flour enough to handle. Moisten the tops with beaten — 
ege before putting in oven. 


Ginger Snaps—No. 2 


One cupful butter, one cupful of molasses, one cupful of brown 
sugar, one beaten egg, one teaspoonful of vinegar, one large teaspoonful g 
oaking soda, dissolved in a little hot water, ginger and other spices tc 
taste. Enough Albers flour to make a dough that can be rolled out. — 
Roll thin, cut and bake. ) 


28 


- BRIDE’S COOK BOOK 


_Jumbles 

Pe Ofer three-quarters of a pound of butter into one and one-half 
- pounds of Albers flour, one-half pound of sugar and three eggs beaten. 
Pada one-fourth of a nutmeg grated, one-half teaspoonful lemon or va- 

nilla extract. Mix well, roll out to the thickness of about one-eighth of 
an inch, grate loaf sugar over the dough, cut it with a biscuit or cake 
_ cutter, so that there will be a hole in the center.. Lay them on flat tin 
plates and bake ten minutes in quick oven. 


F | Drop Fruit Cookies 


Two cups of sugar, two cups of butter, three eggs, one cup raisins, 
_ one of currants (chopped), and teaspoonful each of cloves, nutmeg, cin- 
~ namon and soda dissolved in three tablespoonfuls of whiskey or sweet 
Ses four cups Albers flour. Do not roll, but drop on tins. 


Oat Meal Cookies 


One cupful of sugar, one cupful of butter, one-half cupful of sour 
milk, one teaspoonful of soda dissolved in the milk, two eggs, two cupfuls 

— oat meal, two cupfuls white Albers flour, one cupful of chopped raisins. 
- Mix soft and roll. Cut in squares or with a cooky cutter. These are very 
delicious. 
| Cinnamon Cakes 


Whites of four eggs, one-half cup sugar, one cup Albers flour, one- 
half teaspoon baking powder, two tablespoons cream, two teaspoon ex- 
tract cinnamon. Mix as for cakes without butter and bake in patty pans 
in a quick oven. Ice with water icing flavored with cinnamon extract. 


*  $§cotch Cookies 


Take two pounds of sugar, one pound of butter (one-half lard may 
be used), two eggs, one-half pint of molasses, one-half pint of water, one 
teaspoonful of soda; spices to suit the taste. 


Walnut Wafers 


One cup brown sugar, one cup Albers flour sifted twice, one small 

_ teaspoon of salt, one scant half cup of molasses, one scant half cup butter, 

two eggs, well beaten, one cup of chopped walnuts, drop from end of 

knife on well buttered tins; bake in slow oven; place them about three 
inches apart; lift from pan with sharp knife or cake turner. 


Popovers 


Two eggs, one cup sifted Albers flour, one cup milk, half teaspoonful 
salt, one teaspoonful melted butter. Beat eggs very light, add salt, flour 
and milk alternately; then add butter. Heat muffin pans very hot and 
add one teaspoonful butter for each muffin; fill half full and bake thirty- 
five minutes. 


29 


Puff Paste 


One quart of Albers flour, one pint of butter, or butter and lard a 


half and half, a pinch of salt, one and one-quarter cupfuls of cold water. 
Sprinkle the salt in the flour and with the hands mix in quickly the 


shortening until all is smooth. Mix the cold water quickly as possible © : 


and roll out and fit to a pie plate. The flour on the crust is all that is 


needed to prevent the crust from sticking; cut off evenly around the edge ~ 


of plate—gather up the scraps and make another sheet for the top of the 
pie and roll out the upper sheet a little thinner than the under crust, lap 
one half over the other and cut four or five small slits at the center. Fill 
the pie with prepared filling, wet the edge of the rim to prevent the 
juices from running out, lay the upper crust across the center of the 
pie, turn back the half that is lapped, slightly press the edges down with 
your thumb, dipping occasionally into flour to prevent sticking. Bake 
to a light brown. Paste 


Three cups of Albers flour (sifted), one large cup butter, one-half 
teaspoon baking powder, two tablespoons sugar, one- -half cup milk. Sift 
flour with powder and sugar, rub in butter, add milk; mix into a smooth 
dough of medium stiffness. 


German Paste 


Take three-quarters of a pound of Albers flour, put into it half a 
pound of butter, the same of powdered sugar, and the peel of a lemon 
grated; make a hole in the middle of the flour, break in the yolk of two 
eggs, reserving the whites, which are to be Well beaten. then mix all . 
well together. If the eggs do not sufficiently moisten the paste, add half 
an eggshell of water. Mix all thoroughly, but do not handle too much. 
Roll out thin, and it may be used for all sorts of pastry. Before putting 
it into the oven, wash over the pastry with the white of the beaten eggs, 
and shake over a little powdered sugar. 


Rich Short Crust 


Break ten ounces of butter into a pound of Albers flour dried and 
sifted, add a pinch of salt and two ounces of loaf sugar rolled fine. Make» 
it into a very smooth paste as light as possible, with two well-beaten eggs 
and sufficient milk to moisten the paste. 


To Ice Pastry 


To ice pastry, which is the usual method adopted for fruit and sweet 
dishes of pastry, put the white of an egg on a plate, and with the blade 
of a knife beat it to a stiff froth. When the pastry is nearly baked, brush 
it over with this, and sift over some powdered sugar; put it back into 
the oven to set a glaze, and inta few minutes it will be done. Great care 

should be taken that the paste does not catch or burn in the oven, which 
it is very liable to do after the icing is laid on. 


30 


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BRIDE'S COOK BOOK. - 


Lemon ‘Pie: 


P as Rene small teacup of boiling water, put in juice and Ane of one lemon, 
one Pascsisoutul of corn starch to thicken: then add four egg yolks, one 
“cup of sugar, mixed together; beat the whites of two eggs stiff and put in 

_ with egg yolks and sugar. After custard is done put on top the whites | 
of the other two eggs, put in oven and brown. Bake pie crust first. 


Apple Pie 


Stew green or ripe apples, when you have pared and cored them. 

b Mash to a smooth compote, sweeten to taste, and while hot, stir in a tea- 
spoon butter for each pie. Season with nutmeg. When cool, fill your 
crust, and either cross-bar the top with strips of paste, or make without 
cover. Eat cold, with powdered sugar strewed over it. ) 


Pumpkin Pie 


The following measure will make three good sized pies: Put into 
your mixing dish one quart and a pint of stewed and strained pumpkin, 
about one-quarter pound sugar, half cup molasses, half a tablespoon 
each ginger, nutmeg, a scant teaspoonful each of cinnamon and salt, one- | 
quarter cup melted butter and one quart of milk. Beat six eggs and add | 
to the mixture, and stir until the ingredients are well blended. Bake in 
a good, deep crust. 


Rhubarb Pie 


Select the red stalks, cut off where the leaves commence, strip off 
the outside skin, then cut in pieces one-half inch long; line a pie dish 
with paste, put a layer of the rhubarb nearly an inch deep, a large teacup 
of sugar, sprinkle with salt, shake over a little Albers flour, cover with a 
crust, slit in the center, trim off the edge and bake in a quick oven until 
done. Rhubarb pies made in this way are Sareor to those made of ths 
fruit stewed. 


Lemon Cream Pie 


Make a good pie crust and prick bottom. Put one cup sugar and one 
cup water in a saucepan and let come toa boil. Mix one tablespoon corn- 
starch in a little water and add to water and sugar on stove. When thick 
take off stove and add a small chunk of butter; stir it up. Stir in the 
yolks of two eggs and granted rind and juice of one lemon. Beat whites 
of two eggs until thick and spread over pie when cooked; then put in 
oven to brown. 


Cranberry Pie 


Three cups cranberries, stewed with one and one-half cups sugar, 
and strained. Line pie plate with paste; put in cranberry jam; wash the 
edges, lay three narrow bars across; fasten at edge, then three more 
across, forming diamond-shaped spaces. Lay rim of paste; wash with 
egg wash; bake in quick oven until paste is cooked. 


33 


BRIDE’S COOK BOOK va ae sy ee ae | 


Prune Pie | ae a 


Stew, stone and mash enough prunes to make a cupful of pulp. Add 1 
a cup cream, yolks of three eggs, beaten, flavor with vanilla, add pinch 4} 


of salt; bake in a rich under-crust as quickly as possible; beat the whites 


of the eggs with two tablespoons of sugar, spread over top, return to’ | 


oven and brown very highly. | 
Mince Meat 


The following is an excellent recipe for mince meat and it will fill 


twelve to fourteen quart jars: Chop fine six pounds of cooked beef and ~ q 


mix with two pounds of chopped suet; add twelve pounds of chopped 
apples, five pounds of raisins, three and a half pounds currants, one pound 
of citron and two pounds of brown sugar; mix thoroughly and then add 
_ seven cups of molasses, two tablespoonfuls of cinnamon, three of nut-. 
meg, two quarts of sweet cider, one quart of boiled cider, three cups of 


sherry wine and one pint of brandy. Cook twenty minutes, stirring fre- 


quently. 
Molasses Pie 


Four eggs; one cup sugar; two cups molasses. Boil sugar and 
molasses two minutes, then pour off into another cup sugar: Flavor with 
spice, cloves, cinnamon and butter. Bake thin crust. 


Cocoanut Pie 


Cream a half cupful of butter with two teacupfuls of powdered sugar, 
and beat in a half grated cocoanut. Fold in lightly the stiffened whites 
of six eggs, turn into a deep pie dish, lined with puff paste, and bake in a 
quick oven. Eat cold with powdered sugar and-cream. 


Squash Pie 


Boil and sift a good dry squash, thin it with boiling milk until it is 
about the consistency of thick milk porridge. To every quart of this add 
three eggs, two great spoonfuls of melted butter or ginger, and sweeten 
quite sweet with sugar. Bake in a deep plate with an undercrust. 


. Apple Meringue Pie 


Pare, slice, stew and sweeten ripe, tart and juicy apples, mash and 
season with nutmeg (or lemon peel), fill crust and bake till done; spread 
over the apple a thick meringue made by whipping to froth whites of 
three eggs for each pie, sweetening with three tablespoons powdered 
sugar; flavor with vanilla, beat well, and cover pie three-quarters of an 


inch thick. Set back in a quick oven till well “set,” and eat cold. In their 


season substitute peaches for apples. 


Custard Pie 


Six eggs, one and one-half cupfuls of sugar, one cupful of butter, six 
tablespoonfuls of corn starch or Albers flour and three cups of milk; 
Havor to taste. This is sufficient for three pies; bake with one crust only. 


34 


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BRIDE'S COOK BOOK 


Pineapple Pie € 


Slice of butter and a cup of sugar beat to a cream; add yolks of four 


B eges well beaten; then add a small can of grated pineapple. Last of all 


add the whites of two eggs well beaten and enough milk to suit taste. 
Line a deep pie plate with a rich crust. Put in custard and bake. When 


_ done beat the whites of two eggs, spread over top and brown. 


Stanley Currant Pie 


For each pie, take one cup fresh currants, mash with potato masher, 


add three-quarters cup sugar. Take yolks of two eggs, beat to a froth; 


add one tablespoon flour very slowly, a little sugar and one tablespoon 


water. Beat this into the mashed currants; put in crust and bake. When 
baked, beat whites of eggs to stiff froth, add one and one-half tablespoons 


sugar, put over pie and set back in oven to brown. (Bake with only under 
crust.). 
Famous Cream Pie 


One and one-half tabléspoons sugar, one tablespoon Albers flour, one 
egg and the yolks of two eggs. When smooth add gradually one pint milk. 
Add one teaspoonful vanilla. Line your pie tin with crust and put holes 
in it with a fork to keep from blistering. Bake until a light brown. Put 


the filling in, the meringue on top and brown in oven. 


Gooseberry Tart 


Stem the gooseberries: Put into a porcelain kettle with enough 
water to prevent burning and stew slowly until they break. Take off, 
sweeten well. When cold, pour into pastry shells and bake with a top 
crust of puff paste. Brush all over with beaten egg while hot, set back 
in the oven to glaze for three minutes. To be eaten cold. 


Lemon Tarts 


Mix well together the juice and grated rind of two lemons, two cups 


_ of sugar, two eggs, and the crumbs of sponge cake; beat it all together 


until smooth; put into twelve patty-pans lined with puff-paste, and bake 
until the crust is done. 


Currant or Apple Tarts 


‘Time to bake, from three-quarters to one hour. Pick currants frona 
tueir stems, or pare and quarter the apples; put them into pie dish with 
sugar, line edge of dish with paste, pour in a little water, put on cover, 
ornament edge of paste in the usual manner, and bake it in a brisk oven. 


Orange Tartlets 


Take out the pulp from two oranges, boil the peels until quite tender, 
and then beat them to a paste with twice their weight of pounded loaf 
sugar; then add the pulp and the juice of the oranges with a piece of 
butter the size of a walnut, beat all the ingredients together, line some 
patty-pans with rich puff-paste, lay the orange mixture in them and 
bake them. 


35 


Baked Puddings 


Bread or rice puddings require moderate heat for ae batter or @ 
custard require a quick oven. Eggs for puddings are beaten enough ~ 
when a spoonful can be taken up clear from the strings. Souffles require — 
a quick oven. These should be made so as to be done the moment for 
serving, otherwise they will fall in and flatten. 


Plum Pudding , | 
One and one-half cups each grated bread, very finely chopped suet, 


raisins, seeded, currants, washed and picked, and coffee sugar, one-hali a 
cupful each of citron, ‘milk and orange marmalade, four eggs, two 


cups of Albers flour, one teaspoon each of baking powder, cinna- 
mon, Cloves, and Nutmeg. Mix-all these well together in large bowl, 
put in well-buttered mold, set in saucepan with boiling water to reach 
one-half up its sides; now steam three and a half hours; turn out care- 
fully on dish, and serve with wine sauce. ae 


Plum Pudding—No. 2 


One egg, half cup of sour milk, half cup molasses, half cup suet 
chopped fine, one cup seeded raisins, a large teaspoonful soda, Albers 
flour to make a thick batter, half teaspoonful of all kinds of spices. Steam 
three hours. 

Sauce for Pudding 


Half cup of butter, one cup of sugar beaten to a cream; one egg, the 
juice and grated rind of one lemon, three tablespoonfuls of boiling water 
stirred in separately. Set in top of the tea kettle and steam ae cooked. 


Rice Pudding 


One-half cup rice, one and one-half pints of milk, one-half cup sugar, 
large pinch salt, one tablespoon lemon rind chopped fine,:» Put rice, 
washed and picked, sugar, salt and milk in quart pudding dish; bake in 
moderate oven two hours, stirring frequently first one and one-half 
hours, then allow it to finish cooking with light-colored crust, disturbing 
it no more. Eat cold with cream. 


Bread Pudding Baked in Cups 


To one and one-half cups scalded milk, add one and one-half table- 
spoonfuls corn starch dissolved in two tablespoonfuls milk and stir until 
thickened. Add yolks two eggs beaten with one-quarter cup sugar, few 
grains salt, one teaspoonful butter, and one-quarter cup seeded raisins. 
Pour mixture over one cup stale, fine bread crumbs divided equally in 
buttered custard cups. Stand in hot water, and bake in moderate oven 
until custard is set. Beat whites of two eggs very stiff, then add two 
tablespoonfuls powdered sugar and put a portion of the meringue over 
each cup. Bake until lightly browned, serve hot or cold. 


36 


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“BRIDE'S COOK BOOK — 9) | 


Tennies Danish Pudding 


Beat up six eggs and add one quart of hot milk. Melt two eups a 
ef brown sugar in an omelet pan. Be careful not to burn it. When melted @ 
spread around sides of pan, then pour the hot custard into this, place the @ 
whole in a pan of hot water and bake until custard is done (about one- 7 
half hour). Serve hot. Pe - a i | 


Blackberry Roll 


Sift one pint of Albers flour with one teaspoonful of baking pow- 4 
der; mix into this one tablespoonful of butter and one-fourth tea- ¥ 
spoonful salt; add three-quarters of a cupful of milk and roll out one- © 
third of an inch thick. Spread plentifully with any kind of berries, sift ” 
sugar over and roll. Bake one-half hour and serve hot with the fol- @ 
lowing : | | 


Sauce—Cream together one-half cupful of sugar and one tablespoon- @ 
ful of butter; one cupful of mashed berries and one cupful of boiling milk. © 
Wet one teaspoonful of corn-starch in enough milk to dissolve it and stir | 
in slowly. Let-boil three minutes and serve. 


Farina Pudding 


Five ounces farina stirred gradually and boiled in one quart of milk, — 
then let it cool, separate the yolks and whites of five eggs, beat the whites 
to a stiff froth, and stir the yolks and sugar together, then stir all into 
the cool boiled farina, flavor and bake three-quarters of an hour; it will — 
be light like a souffle if made in this manner. 


Indian Pudding 


Mix one cup of yellow corn meal, one cup of molasses, and one tea- | 
spoon of salt. Pour on one quart of boiling water, add one tablespoonful 
of butter, three pints of cold milk, and one cup of cold water, and two ~ 
eggs. Bake in deep, well-buttered pudding dish holding at least three 
quarts. Bake very slowly seven or eight hours. Do not stir, but cover 
with a plate if it bakes too fast. A cup of currants may be used to give 
variety. 

Custard Pudding 


| One and one-half pints of milk, four eggs, one cup of sugar, two — 
teaspoons Vanilla, pinch of salt. Beat eggs and sugar together; dilute 
with milk and extract; pour into buttered pudding dish, set in oven 
in dipping-pan two-thirds full of boiling water; bake until firin, thirty- 
five to forty minutes in moderate oven. 


Amber Pudding 


Into a quart of boiling milk stir a teacupful of corn meal and one 
quart of sliced sweet apples; add one teaspoonful salt and one teacupful 
of molasses. Mix thoroughly. Add two quarts of milk; pour into a | 
large, buttered dish and bake in a slow oven about four hours. When 
cold, a clear, amber-colored jelly will have formed througout the pudding 
and apples will be a rich dark brown. 


38 


BN it 


BRIDE’S COOK BOOK 


= Fs ~ Suet Pudding — 


- One cupful of chopped suet, one teacupful of molasses, one cupful 
sweet milk, three and one-half cupfuls of Albers flour, one cupful raisins, 
one’ cupful of curants; one teaspoonful of soda, a pinch of salt, one-half 
teaspoonful each of cinnamon, allspice, cloves. Steam two hours. Citron 
or lemon peel may be added if desired. 


j Snow Pudding 


One cunce of gelatin; pour on it a pint and a half of boiling water; 
add two teacups of white sugar, the grated peel and juice of two lemons; 
strain into a deep dish to cool; when it commences to jelly, add to it the 

whites of four well-beaten eggs, beat until the dish is full, put in molds 
Lae place in a cool place. 


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: 


Cocoanut Pudding 


; Grate cocoanut, then stew it slowly in one quart of milk; pour this on 
a half loaf of baker’s bread; when cool add one pound of sugar, and one- 
half pound of butter, beaten to a cream; then add six eggs and bake. 


Prune Pudding 


One pound of prunes, one-half pound of walnuts or almonds, the 
whites of four eggs, one cupful of sugar, whipped cream; flavor to taste. 
Stew prunes and when cold remove stones, then chop fine, also chop nuts 
and put in dish with sugar and well-beaten whites of eggs. Whip cream, 
flavor, and spread on top. 


Queen Pudding 


Two-thirds of a cup of butter, cup sugar, cup of Albers flour, three 
eggs, one-half teaspoon baking powder, small glass of brandy. Rub 
to a smooth cream butter and eggs; add eggs, one at a time, beating few 
minutes after each addition; add flour sifted with powder, and brandy ; 
put into mold well buttered, set in saucepan with boiling water to reach 
one-half up its sides; steam thus one and one-half hours; turn out on dish 
carefully ; serve with lemon sauce. 


Corn Starch Pudding 


Boil one quart of milk, then beat the yolks of four eggs, with four 
tablespoonfuls of corn starch and a little milk; stir into the boiling 
milk, let it boil up once and turn into a pudding dish; then beat the whites 
of the eggs to a froth and add four spoonfuls of white powdered sugar; 
cover the pudding with the mixture, and set in the oven and brown lightly 

half an hour. Flavor with vanilla, lemon, etc. 


39 


BRIDE'S COOK BOOK 


Apple Tapioca Pudding 


Pare and core anoden apples to fill dish; put into each sapiee bit of 
lemon peel. Soak one-half pint tapioca in one quart lukewarm water one 
hour, add a little salt; flavor with lemon; pour over apples. Bake uintil 
apples are tender. Serve cold with cream and sugar. ; 


Fig Pudding ee 


One-quarter pound of figs, chopped fine, one-quarter pound of bread © 
crumbs, one-quarter pound of brown sugar, one-quarter pound of suet, 
one-quarter pound of candied citron and lemon peel and ae eggs. | Mix” 
thoroughly ; steam or boil four hours. 


Lemon Pudding 


Half a pound of sugar, half pound of butter, five eggs, half gill © 
brandy, rind and juice of one lemon; beat well the butter and sugar, ~ 
whisk the eggs, add them to the lemon, erate the peel, line a se with | 
puff paste, and bake in a moderate oven. 


Marmalade Pudding 


Two cupfuls of fine stale bread crumbs, one cupful of rich milk, 
half cream preferred, the yolks of five eggs beaten very light, one-half 
teaspoonful of soda stirred in boiling water, one cupful of sweet marma- — 
lade. Scald the milk and pour over the crumbs. Beat until half cold and © 
stir in the beaten yolks, then the soda. Fill pudding dish two-thirds full © 
with the batter, set in a quick oven and bake one-half hour. When done ~ 
turn out quickly and spread over the top a goodly spoonful of marmalade. © 
Cover with the whites of the eggs beaten stiff and return to the oven 
to brown. 

Tapioca Pudding 4 
F "+ 

Cover three tablespoons tapioca with water; stand over night; add 
one quart milk, a small piece of butter, a little salt, and boil; beat the © 
yolks of three eggs with a cup of sugar, and boil the whole to a very — 
ak custard, flavor with vanilla; when cold cover with whites of eggs ¥ 

eaten. 


Sago Pudding 


One quart of milk, four tablespoons sago boiled in the milk till soft; — 
set dish in kettle of hot water, and let sago swell gradually. Beat up — 
three eggs, and stir into cooked milk and sago; salt and sugar to taste. 
Uhen put in oven and bake very lightly. Serve with creamy sauce. 


40 


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THEY ARE 
BEST FOR CHILDREN HEALTHFUL & SWEET 
BEST FOR COOKING NOURISHING FRUIT 


BETTER THAN CANDY ECONOMICAL FOOD 


THOROUGHLY BRUSHED, DRY AND CLEAN 


NOT PROCESSED, NOT WET AND STICKY 


Comparative Food Values 


One Pound of Raisins Equals 


114 Pounds of Beef 4 Pounds of Milk 
434 Pounds of Fish 2 Pounds of Eggs 

1 Pound of Bread 6 Pounds of Apples 
414 Pounds of Potatoes 5 Pounds of Bananas 


ABOVE STATISTICS FROM U. S. DEPARTMENT 
OF AGRICULTURE BULLETIN No, 42 


TRY SOME OF OUR COOKING RECIPES ON NEXT PAGE 


TAPIOCA FRUIT PUDDING. Soak 1 cup tapioca in 1 quart of water over night; add 1 cup sugar, 1 cup © 


Not-A-Seed Raisins, 1 pineapple sliced very thin, or 5 apples pared and sliced thin. If needed, add a little 
warm water. Bake 1% hours. Beat whites of 2 eggs to a stiff froth, and 2 tablespoons pulverized sugar, 
spread over pudding and brown. Serve with cream. 


COCOANUT AND RAISIN PUDDING. Put % pound desiccated cocoanut into a pudding dish. Break in 


pieces 6 small sponge cakes; over these pour 1 quart boiling milk with 1 teaspoon butter melted in it; add 4 — 


tablespoons sugar. Let it stand an hour covered close. Mix 1 pound Not-A-Seed Raisins with 4 well beaten 
eggs and bake in a slow oven. This is delicious either hot or cold. 


CRACKER PUDDING. 1 quart milk, scald 1% cups rolled crackers, 4% cup molasses, 1/3 cup melted 

butter, 1 cup sugar, 1% cups Not-A-Seed Raisins, half a nutmeg, grated, 1 teaspoon cinnamon, % teaspoon 

cloves, 4 eggs. Scald the milk and pour over the crackers, then let it cool. Add the beaten eggs, etc. 

* Parboil the raisins and add to the mixture. Turn into a buttered mould. Place in a pan of hot water and 
bake slowly two hours. 


ROLY POLY PUDDING. Take % pound shredded beef suet, mix with 3 cups flour sifted with 1 tea- 
spoon baking powder and pinch of salt. Mix with water to a rather stiff paste. Roll out, sprinkle with 1 
pound Not-A-Seed Raisins, roll up folding in ends neatly, tie up in a scalded and floured cloth, plunge into 
boiling water and cook steadily for two hours. Serve with plain sweet sauce or cream. 


RAISIN PIE—WITHOUT EGGS. 2 cups Not-A-Seed Raisins, 144 teaspoon cinnamon, % tablespoon butter, 


4% cup sugar, tablespoon flour and pinch salt. Cover raisins with boiling water, add cinnamon and coo 
-20 minutes. Mix sugar, salt and flour and sprinkle % on lower pie crust; add raisins and sprinkle with other 
% of sugar, etc. Add few dots of butter and upper crust and bake. 


RAISIN BREAD IS HIGHLY NUTRITIOUS. It saves using so much meat and ought to be on the table 
at every meal. It is healthful and economical. : 


HOME-MADE RAISIN BREAD. 1 pint water, 1 pint sweet milk, 2 ounces sugar, 1 ounce salt, 2 ounces 
lard, 1% ounces compressed yeast, 2 pounds Not-A-Seed Raisins, 4 pounds flour, Have milk and water 


warm. Dissolve yeast in water. Mix dough thoroughly. Let dough rise well, then punch down and let rise — 


again. Mould in round loaves and when risen bake in hot oven of about 450 degrees. When potato yeast 
ig used, use 1 pint yeast and 1 pint milk or water. 


SPICED RAISIN BREAD. 2 cups scalded milk, 8 tablespoonfuls butter, 2 tablespoonfuls sugar, 1 tea- 
spoonful salt, % teaspoonful cinnamon, 1 yeast cake in % cup lukewarm water, 3 cups flour, 1 cup Not-A- 
Seed Raisins. Beat thoroughly, cover, let rise until light; cut down and add enough flour to knead (about 
2% cups). Let rise again and bake in moderate oven. 


RAISIN BROWN BREAD. 8 cups yellow cornmeal, 1% cups graham flour, 1% cups white flour, 1 cup 
N. O. molasses, 1 teaspoon soda dissolved in half cup hot water, 1 teaspoon salt, enough sour milk to make 
a soft batter. Mix flour and salt, then molasses with soda. Stir until foamy, then add milk and 14% cups 
Not-A-Seed Raisins. Fill mould half full and steam 3 hours. 


RAISIN LOAF CAKE. A piece of raised dough, % cup butter, 1 cup sugar, 3 eggs well beaten, 1 cup 
ee Shoppes: 1 pound Not-A-Seed Raisins, 1 tablespoon cinnamon. Mix well and let rise until light; 
bake in mould. ; f 


RAISIN PUDDING. Put 4 level teaspoons well washed rice, 1 teaspoon salt, 4 teaspoons sugar and % 
cup Not-A-Seed Raisins, with 1 quart milk, into a pudding pan and let it stand on back of stove until rice ig 
swollen, bake in a moderate oven until soft and creamy, serve with cream. 


HERMITS. 2 cups sugar, 1 cup butter, 1 cup Not-A-Seed Raisins chopped, 3 eggs, % teaspoon soda dis- 
solved in 3 tablespoonfuls of milk, a small grated nutmeg, 1 teaspoon each of cloves and cinnamon and 6 cups 
of flour; roll about % inch thick and bake in a quick oven. 


RAISIN COOKIES. 1 pound sugar, 1 pound dark brown sugar, 1 pound butter, 1% pounds Not-A-Seed 


Raisins, 2% pounds flour, 4% -cup molasses, 8 eggs, cinnamon and cloves to taste, 1 teaspoon soda dissolved - 


in a little hot water. Cream butter and sugar as for regular cake and mix accordingly. Drop a teaspoonful 
on a buttered pan and it should spread like a cookie. If too thin, a little more flour may be added. 


COFFEE CAKE. 1 cup molasses, 1 cup butter, 3 cups flour, 1 cup sugar, 1 cup cold coffee, 1 teaspoon 
af soda, 4 teaspoon of cloves, allspice and cinnamon, 1 cup Not-A-Seed Raisins, currants and small piece 
citron. 


RAISIN CHOCOLATES. Put % pound cake of vanilla sweet chocolate in a sauce pan over boiling water, 
Parone melted add 2 level teaspoons butter and 2 of boiling water. Dip Not-A-Seed Raisins and put on 
oiled paper. Bs 


__ RAISIN CAKE. Put 1 pound butter into a basin, warm it, beat it to a cream and add gradually 1 pound 
sifted flour, the same of crushed loaf sugar, and the yolks of 6 eggs. Stir these well, and when they are 
incorporated add a wine glass of brandy, 1 grated nutmeg, 1 teaspoon water, and lastly the whites of 6 eggs 
whipped to a froth. Work well until the mixture hag a light and creamy appearance, then add 1 pound Not- 
A-Seed Raisins finely chopped and sprinkle over with 1 breakfast cup flour to make them mix casier. Pour 
the cake mixture into a tin or mould lined with well buttered paper, bake 114 hours, turn it out, when done 
it is ready for use. A few rose leaves steeped in the brandy will add to the flavor of the cake, 


RAISIN AND APPLE TAPIOCA. Boil % cup tapioca in 1 quart boiling water with %4 teaspoon salt in 
double boiler until transparent. Core and pare 7 or 8 tart apples, put them in a deep, round dish, fill apples 
with Not-A-Seed Raisins, sprinkle 44 cup sugar over the apples, then pour on the boiled tapioca. Bake until 
the apples are soft, serve hot or cold with cream. 


STEAMED INDIAN PUDDING WITH RAISINS. Scald 2 cups Indian Meal with boiling water, add 1 
teaspoonful salt, 1% cup molasses, 1 cup Not-A-Seed Raisins. Dissolve % teaspoon soda in warm water and 
add to the meal, adding warm water enough to make a batter that will drop. Turn into a well greased pail, 
cover tightly, and boil steadily 3 hours. 


RAISIN PUFFS. 2 eggs, % cup butter, 8 teaspoons baking powder, 2 tablespoons sugar, 2 cups flour, 
1 cup milk, i cup Not-A-Seed Raisins chopped fine. Steam % hour in small cups. Serve with lemon sauce. 


SWEET PLUM PUDDING. (Not too rich.) 1 cup suet chopped fine, 1 cup molasses, cup milk (sour 
preferred), 1 cup Not-A-Seed Raisins and 1 pound figs, chopped fine, 3% cups flour, 2 eggs, 1 teaspoon cloves, 
2 teaspoons cinnamon, 1 grated nutmeg, a little salt, 1 teaspoon soda dissolved in a little warm water. Fill 
mould two-thirds full and steam 8 hours. 


te ee 
TA wi 
caper 


Sauces for Pudding 


Lemon Sauce 


o Boil one cup sugar and one cup water together fifteen minutes, then 
__ remove; when cooled a little, add one-half teaspoon extract lemon and 
«pe tablespoon lemon juice. 


Plain Pudding Sauce 


To one cupful of sugar add one egg and beat very hard. Add one 
tablespoonful of boiling water and set on the stove to warm; flavor ta 
_ taste. A good sauce for almost any pudding. 


Custard Sauce 


Scald one pint milk in double boiler. Dissolve three-quarters table- 

__ spoonful corn starch and add to milk, cook about ten minutes. Beat 

yolks two eggs slightly, add one-quarter cup sugar, one-eighth teaspoon- 

ful salt, dilute two tablespoonfuls thickened milk, pour into boiler, let 
cook at lower temperature until eggs are thickened. Remove from fire, 
add one teaspoonful butter and one- -half teaspoonful vanilla. Beat well 
and cool quickly. Serve cold. 


Hard Sauce 


Beat one cup sugar and one-half cup butter to white cream; add 
whites two eggs; beat few minutes longer; add tablespoon brandy and 
teaspoon extract nutmeg; put on ice until needed. 


Creamy Sauce 


Cream two tablespoons butter; beat in by degrees one-half cup 
pewdered sugar, two tablespoons each of thick cream and sherry. . Beat 
long and hard. Just before serving stand bowl over hot water and beat 
until sauce looks creamy, but is not hot enough to melt the butter. 


Brandy Sauce 


Melt one rounding tablespoonful butter. Add three level table- 
spoonfuls corn starch, 1% tablespoonful Albers flour, few grains salt. 
When well blended, add one pint hot water gradually, stirring constantly, 
and cook five or six minutes. Then add three-fourths of a cup of brown 
sugar, cook a minute, add one teaspoonful vanilla extract and one table- 
spoonful brandy. Remove from fire, add one rounding tablespoonful 
butter, and beat until very smooth. Strain if necessary. Serve with 


steamed puddings. 


4] 


all 


BRIDE'S COOK BOOK. == 4 
Vanilla Sauce | 
Put one-half pint milk in small saucepan over. the fire ; hos scald ng 
hot, add yolks of three eggs; stir until thick as boiled custard ; add, when — 
taken from the fire and cooled, one tablespoon extract vanilla and whites _ 


of eggs whipped stiff. 
Orange Sauce 


Mix one teaspoonful corn starch with two tablespoonfuls of ‘sugar. a 
Squeeze the juice from three oranges and heat it. When sufficiently hot 4} 
add corn starch and sugar and cook till clear. a 


Wine Sauce 


Three-quarters pint water, one cup sugar, one small teaspoon corn ~ 


starch, one teaspoonful of extract lemon and cinnamon, one-half gill of 4 
wine. Boil water, add corn starch, dissolved, and the sugar; boil fifteen @ 
minutes, strain ; when about to serve, add extracts and wine. 


Chocolate Sauce 


Scald one pint milk in double boiler. Add one tablespoonful corn 
starch mixed with one-half tablespoonful Albers flour and few grains salt 
dissolved in cold milk, and cook over hot water ten minutes. Melt one 
and one-half squares chocolate, add one-quarter cup sugar, stir until — 
smooth and add to thickened milk. Beat whites two eges until stiff, add _ 
one-half cup sugar and yolks two eggs mixed, not beaten, together, and 
pour hot mixture slowly into egg mixture. Turn back into boiler, let 
stand over hot water, but not cook, for a minute or two. Add one tea- 
spoon vanilla. Cool before serving. 


Ice Cream 


One quart milk, seven eggs, yolks and whites beaten separately, 
four cups of sugar, two quarts of sweet cream, six tablespoon- 
fuls of flavoring. Scald the milk in a double boiler, beat the yolks 
extra white, add the sugar and beat a little longer, run little by little, add 
the boiling milk, beating continuously, stir in the well-beaten white of 
eggs, return to the boiler and cook until as thick as boiled custard, stir- 
ring steadily; take off fire, and when quite cool stir in the cream and 
flavoring ; then freeze: 


42 


To Fry Fish 
_ After the fish is well cleansed, lay it on a folded Ais ae dry out 


ba all the water ;-when well wiped and dry, roll it in wheat flour, rolled 
~ erackers, erated stale bread or Indian meal, whichever may be preferred : 
- Albers flour will generally be liked. Have a thick-bottomed frying pan 


with plenty of sweet lard salted (a tablespoonful of salt to each pound of 


lard) for fresh fish which have not been previously salted ; let it become 
boiling hot, then lay the fish in and let it fry gently until one side is a 
fine, delicate brown, then turn the other; when both are done take it up 
carefully and serve quickly, or keep it covered with a tin cover, and set 
f the dish where it will keep hot. 


To Broil Fish 


Pak the es of your gridiron with dripping or a piece of beef suet, © 


to prevent the fish from sticking. Puta good piece of butter into a dish, 


enough salt and peper to season the fish. Lay the fish on it when it is 


broiled, and with a knife put the butter over every part. Serve very hot. 
To Bake Fish Whole 


Cut off the head and split the fish down nearly to the tail; prepare a 
dressing of bread; butter, pepper and salt, moisten with a little water. 
Fill the dish with this dressing, and bind it together with a piece of 
string; lay the fish on a bake-pan and pour round it a little water and 


melted butter. Baste frequently. A good-sized fish will bake in an hour. 
Serve with the gravy of the fish, drawn butter. 


Broiled Salt Mackerel 
peda by soaking it over night in water, being careful that the skin 


jies uppermost. In the morning dry it without breaking, cut off the 


head and tip of the tail, place it between the bars of a buttered fish- 
gridiron, and broil to a light brown; lay it on a hot dish, and dress with 
a little butter, pepper, and lemon juice, vinegar. 

Fried Bass With Bacon 


Clean required number of bass, season with pepper and salt, roll in 
Albers flour, drop in pan of hot lard or oil and fry to a golden brown. 
Fry in a separate pan some bacon; one piece for each piece of fish, and lay 
on the fish. Garnish with parsley. 

- Broiled Salmon 


Cut six slices of salmon, sprinkle with salt and pepper, dip in beaten 
eggs and bread crumbs. Place in a saucepan, cook both sides quickly. 


Drain and lay them in a dish. Garnish them with a few pieces of lemon. 


dipped in parsley chopped fine and some eggs fried in oil. 
Boiled Salmon 


Sew as many pounds as desired up in a cheese-cloth bag, and boil 
for a quarter of an hour to the pound, in slightly salted water. When 
done, take out and lay upon a dish, being careful not to break the fish. 


43 


 BRIDE’S COOK BOOK 


Prepare a small cupful of drawn butter, in which had been stirred a tea- 

spoonful of minced parsley and the juice of one-fourth of a lemon. Pour 

over the salmon and serve. Garnish with parsley. The choicest portion 

of the salmon is that at the center and toward the tail. : 
Boiled Halibut 


Purchase a thick slice cut through the body, or the tail piece, which 
is considered the richest. Wrap it in a floured cloth and lay it in warm 
water with salt in it. A piece weighing six pounds should be cooked ~ 
in half an hour after the water begins to boil. Melted butter and parsley 
are eaten with it. If any is left, lay it in a deep dish and sprinkle on it 
a little salt, throw over it twelve cloves in some vinegar, and it will, when 
cold, have much the flavor of lobster. 


Baked Bass 


Make filling of cracker or bread crumbs, an egg, pepper, cloves, salt 
and butter. Fill very full, when sewed up, grate over it a small nutmeg 
and sprinkle it with pounded cracker. Then pour on the white of one 
egg, and a little melted butter. Bake it an hour in the same dish in 
which it is to be served. , 

Baked Bass—No. 2 


Select a choice bass, weighing in the neighborhood of four pounds; 
season with salt and pepper and roll in flour. Roast with a good slice © 
butter, three tablespoonfuls of catsup, two tablespoonfuls Worcestershire 
sauce, one small onion and a clove of garlic. Bake four minutes and add 
the juice of fifteen cent’s worth of California oysters and a little water, 
if necessary, to make enough gravy. Ten minutes before serving, add a 
wine glass of white wine and ten cents’ worth of picked shrimps; just 
before removing from the oven add the 15 cents’ worth of oysters and 
let cook up once. 

Fried Finnan Haddies 


Rub oil on both sides of the fish, and set it in a frying-pan, with 
plenty of butter. Shake the pan over a clear fire. Three minutes will 
cook it. Then rub a little butter over it and send to table. 


Fish Cutlets 


Season with salt and pepper, pint of any cold cooked fish; make thick 
cream sauce of milk, butter and Albers flour, when cold mold it with the 
fish into shapes of cutlets. Put the cutlets first into cracker crumbs, . 
then into egg and again into crumbs. Fry in hot fat until brown. 


Codfish Balls 


Put fish in cold water, set on back of stove; when water gets hot, 
pour off and put cold again until fish is sufficiently fresh; then pick it up. 
Boil potatoes and mash them, mix fish and potatoes together, while po- 
tatoes are hot, taking two-thirds potatoes and one-third fish. Put in plenty 
of butter; make into balls and fry in plenty of lard. Have lard hot be- 
fore putting in balls. Variation may be had by rolling each ball in beaten 
egg, then in dry bread crumbs before frying. 

Fish Steaks Fried 

Cut the slices of fresh fish three-quarters of an inch thick, sprinkle 

with Albers flour, or cornmeal slightly salted or dip them in eggs lightly 


salted and roll in crumbs; fry a light brown. Salmon or any other large 
fish can be fried this way. 


44 


BRIDE’S COOK BOOK 


nena Y Creamed Fish 
_ Pick (not shred) one cupful of codfish; place in a spider and fill and 


_ cover with cold water. Stir a moment over the fire and pour off the 
__ water. Stand on the stove, cover the fish with one and one-half pints of 
| milk and a large tablespoonful of butter. Stir into a cup of cold cream 


two heaping tablespoonfuls of Albers flour and when the milk on the 


| stove is about to boil mix this with it. When the mixture has thickened 


stand where it will boil no longer and stir into it one egg. Serve at once. 
| Fish Chowder 
Two pounds of fresh white fish, a quarter of a pound of bacon, five 


small potatoes, one small onion, six tomatoes, one quart of milk, butter 


the size of a small hen’s egg and a teaspoon Albers flour. Pick the fish 


_ to pieces. Remove the bone and skin; cut potatoes into small squares; 


the bacon in small pieces; rub the butter and flour to a cream. Spread 
in a granite kettle half of the potatoes, then half of the fish, then sprinkle 
in the minced onions, then the bacon, then half of the tomatoes. Then 
a Shake of salt and pepper; add the rest of the fish, tomatoes, potatoes, 
and more salt and pepper, using in all one teaspoon of salt and one-fourth 
teaspoon of pepper. Cover with water, let simmer for half an hour. Scald 
the milk, put a pinch of soda into the chowder and stir; add the hot milk 
to the butter and flour; stir smooth; then add to the chowder. Serve 


~ very hot. Fish Balls 


The remnants of any cold fish can be used by breaking the fish to 
pieces with a fork, removing all the bones and skin, and shredding very 
fine. Add an equal quantity of mashed potatoes, make into a stiff batter 
with a piece of butter and some milk, and a beaten egg. Flour your hands 
and shape the mixture into balls. Fry in boiling lard or drippings, to a 
light brown. Fish Croquettes 

Take remnants of boiled cod, salmon or halibut and pick the flesh 
out carefully. Mince it moderately fine. Stir a piece of butter, a small 
spoon Albers flour and some milk over fire until they thicken. Then add 
pepper, salt and a little grated nutmeg, together with finely-chopped 
parsley, and then the minced fish. When very hot remove from the fire, 
turn on a dish to get cold, then shape and finish the croquettes. 

The Emergency Meal. 


The word ‘‘sardines’’ when used to describe the product of the Mon- 
terey Packing Company is a misnomer, in a way, insomuch as it conveys 
a mental picture of tiny fish packed in oil in a small can. But since 
Booth’s sardines belong to the sardine. family, the United States Gov- 


ernment insists that we so name them. 


The fish are big—from five to seven inches long. The can contains 
enough for a meal for four people; two or more to a portion. They are 
packed in three delicious sauces; tomato, mustard and spiced (vinegar 
and spices). 

Thus it is seen that they should not be confused with the small im- 
ported sardine. They are not intended for the same purpose. Instead, 
we aptly call them The Emergency Meal. 

They will be found delicious and indispensable on all sorts of ocea- 
sions—for ‘‘overworked days’’. when one dreads a big meal; on hot days 
when the kitchen is stifling; when unexpected company calls; for late- 


45 


BRIDE’S COOK BOOK 


at-night lunches; for picnic spreads. These are their important. uses, 4 


though we have "found many people who serve them in enticing ways — 


in salads, as breakfast dishes and entrees, as this little book will show. — 
You should keep them on hand. There are scores of times when 7 
they will afford you, your friends and your family a treat. pane 


Booth’s Sardine Cutlets. 


One can sardines, one cupful thick white sauce, mentioned balan 
one tablespoonful lemon juice, one egg. Pick over the sardines and. 
remove skin, bones and oil; mix sardines with lemon juice, then stir in 
_sardine sauce. Turn out on plate to cool, divide in twelve portions and 
shape like cutlets. Beat the eggs slightly, roll cutlets in it, then cover 


with fine bread crumbs. Fry in deep fat until brown. Garnish with — 


parsley and serve. | 

Sauce: Four level tablespoonfuls flour, two level tablespoonfuls 
butter, one cup hot milk, one-fourth teaspoonful salt, pinch of pepper. 
Melt butter in saucepan until it bubbles; add the flour, salt and pepper ; 
mix until smooth; then pour hot milk 1 in gradually, stirring and beating 
each time. Cook until it thickens. , 


Booth’s Sardines in Cream. 


Bring to the boiling point four tablespoonfuls of butter, one cupful 
of cream and one-quarter cupful of stale bread crumbs. Then add one 
box of Booth’s sardines, from which you have taken bones and skin, and 
two finely chopped hard-boiled eggs. Again bring to the boiling point 
and season with paprika, salt and black pepper. Serve very hot on small 
slices of crustless toast. Garnish with parsley and toast. 


Grilled Sardines 


Soran the fish free from skin, and wipe dry. Roll each fish i in melted 
butter, sprinkle cayenne pepper ‘and salt. Cover chopped parsley and 
‘chopped mushrooms. Wrap each fishin oiled paper and put into oven 
until hot. Serve on strips of toast, on hot platter. 

A Choice Entree. 

Melt butter about the size of an egg, in a saucepan, and stir in enough 
Albers flour to thicken. Add a bottle of tomato catsup. When well 
heated, season with salt, pepper, Worcestershire sauce, the juice of One 
lemon, and green peppers finely chopped. 

Heat one can of Booth’s sardines in their own liquor, but do not let 
them cook. Drain, pour into the tomato mixture, and let them get piping 
hot. Serve on buttered toast. 

(If the sardines put up in tomato sauce are used, make a sauce by 
using the preparation in the can, adding tomatoes which have been 
strained, and thickened; then season as above). 


Deviled Sardines . pe 

Roll each fish in a mixture of mustard, Worcestershire sauce, an- 

clovy sauce and a little melted butter. Lay each on a slice of toast in 

a hot oven for five minutes. Serve immediately. (The “Mustard” 

Sardines are easiest prepared this way, as the mustard in which they 
are packed can be utilized). 

Sardine Rolls 
Make a nice, rich pie crust, cut in four-inch_ squares. Put 
one soused sardine in center of each square. Roll up and close ends 


46 “ 


BRIDE’S COOK BOOK 


ae Bake quickly as you would pie. Garnish platter with 
: lettuce leaves. This makes a delicious luncheon dish. 


Sardine Rarebit 


One can of Booth’ S sardines, drain off juice and wipe each fish. Put 
- each fish on toaster and brown. Also toast some narrow strips of bread, 
| _ upon which put the fish, and then place in oven to keep warm while the 
__ sauce is being made. 

E fe SAUCE—Melt one tablespoonful of butter and add two tablespoon- 
| 


fuls of grated cheese; stir until cheese is melted, add gradually the beaten 
yolk of an egg mixed with one-fourth cup of cream. Stir until smooth and 
thick, and add % teaspoonful of salt and 14 teaspoonful of tobasco-sauce. 
Pour this over the sardines, a few spoonfuls to each fish. Serve with 
sliced lemon. 
' A Favorite Way. 
. Take one can of Booth’s sardines, drain off the juice, chop fine atten 
removing back-bone. Add yolks of 3 eggs, beaten very light, 1% cup 
grated bread crumbs, 3 tablespoonfuls melted butter, 144 teasponful 
_ each of salt, pepper and finely chopped parsley, beat whites of eggs and 
add last. Put in buttered pan and bake 1% hour. 


Spanish Sardines 
| oe (Mrs. Laura Maxwell, San Francisco) 


x 


Place squares of nicely toasted bread or crackers upon serving dish, 
then upon the toast place Booth’s sardines, powdered well with chile 
powder, and sprinkle a thick layer of dry cheese over all. Place in a hot 
oven until thoroughly heated. Serve hot. 


| Sardines a la Hollandaise 
? (L. S. Hathaway, Berkeley) 


Heat a can of Booth’s sardines (spiced) in the tin by immersing 
in hot water. Cut fresh bread in strips remove crusts, and toast. Place 
one or two of the fish on each strip of toast, pour some of the dressing 
from the can upon each, and arrange in a circle on a large platter. Fill 
the center of the dish with the sauce and garnish with water cress or 

olives. Make a thick Hollandaise Sauce as follows: 

Beat half a cup of butter to a cream, add the yolks of two eggs, one 
at a time, the juice of half a lemon, % teaspoonful of salt, and a speck of 
Cayenne pepper. Place the bowl in which these are mixed in saucepan 

of boiling water. Beat with an egg-beater until it begins to thicken, 
then add a scant half cupful of boiling water, beating all the time. 


A Delicious Entree 


Put one can of soused sardines in boiling water. Let same 
boil for half an hour or until thoroughly heated. Remove from can, 
place two fish on each slice of toast and cover with a highly seasoned 
-. tomato sauce. 
_ Sardine au Vin 
is Put contents of can of soused sardines in a_ shallow baking 
dish, pour over this one pint of oysters and one pint of shrimps, season 
well and cover with wine. Bake fifteen minutes. 


4 


pens 


BRIDE'S COOK BOOK © = a 


SHELL FISH — 


Are Contributed to the © 
BRIDE’S COOK BOOK 


The Recipes for Preparing and Serving fst a 


— By— 


SENOR JOSE. BENEVIDEZ 


CHEF AT 


SANDYS GROTTO : 


243-245 O’FARRELL ST. 


By Permission of 


SANDY McNAUGHTON 


48 


-BRIDE’S COOK BOOK 
Fancy Fry for Bride and Groom 


‘Fry one dozen Eastern oysters; beat four eggs, put in pan with 


_ oysters, and cook together; serve on buttered toast. 


Fancy Roast 


Cook one dozen Eastern oysters in their own juice; add butter, 


pepper, salt, and one-half teacup of catsup let it come to a boil: serve 
m hot dish on buttered toast. iste 


Pepper Roast 


Follow recipe for Fancy Roast, adding to it a tablespoonful of green 
peppers chopped very fine. 


Kirkpatrick 


Take large fresh shell oysters, pour Creole Sauce over oysters in 


_ the shell, sprinkle with grated Parmesan cheese; lay a thin strip of bacon 


ever each oyster, and bake in oven about three minutes. 


Escalloped Oysters - 


Dip oysters in cracker meal; put back in shell, pour a little drawn 
butter over them, and lay a small strip of bacon on top of each oyster. 
Bake three minutes, and serve in shell. : 


Hangtown Fry 


Spread flat omelette with thin broiled bacon, cover with fried oysters. 
May be served on thin buttered toast. 


Blue Point Royal, Champagne Sauce 


Take one small onion, one clove of garlic chopped very fine, one- 
quarter can of French mushrooms cut in quarters, add brown beef 
gravy, and braize in pan for five minutes; thickening with a little Albers 
flour or corn starch. Place oysters in their own juice, and let come to a 
boil. Put oysters, juice and sauce together, and boil for three minutes. 
Season with salt and pepper, then add brandy, claret, sherry, and white 
wine, one tablespoonful of each; sprinkle with chopped parsley, pour over 
buttered toast, and serve hot. . 


Cream Sauce 
_ Stir three tablespoonfuls of Albers flour in one-third cup of melted 
butter, add one cup of cream, one cup of milk, stir constantly. Season 


with pepper and salt; strain if not smooth. 


49 


BRIDE’S COOK BOOK > 


‘Poulette Sauce © 


Srieseteeten ted Ate eee oben 


Add a cup of cream and the yolks of two eggs beaten together until 
they are light, to Cream Sauce, and a little paprika. oe > 


Newburg Sauce 
Add white wine and sherry to the Poulette Sauce. 
Oysters Poulette 


Let oysters come to a boil in their own juice, cook about three 
minutes. Put over buttered toast; pour Poulette Sauce over them. 


Lobster Newburg 


Remove boiled lobster meat from shell, and cut into squares of an 
inch or less; spread on butter toast, and pour Newburg Sauce over them. 


Deviled Crabs — 


Put one-half pound of butter into a saucepan with one tablespoonful 
of Albers flour, and cook together, stirring it constantly to prevent its 
burning; add to it one large tumblerful of rich cream, one boiled soft 
onion mashed to a paste or pulp, a little grated nutmeg, and season with 
salt and cayenne pepper. Then put in the crab meat enough to fill” 
eight crab shells anda raw egg or two, stir together well and cook until: 
it begins to thicken, which will only take a few minutes; then pour it’ 
all on a flat dish, and allow it to stand until cold. Now fill. the back 
crab shells with the mixture, egg them over with a brush, and cover 
with cracker dust. Place in a baking pan, put a small lump of butter 
on top. ofieach, and bake in a slow oven to a: light brown color.. - 


50 


bie Salah tery. 
+% 


BRIDE'S COOK BOOK 


Sardines 2 a la San Jose 
~(Miss Elvina Tomlinson, San Jose) 


; ae a small saucepan melt one level tablespoonful of butter and a 
- rounding tablespoonful of Albers flour, mix to a paste and add strained 
tomatoes. Boil the mixture for two minutes. Mix Booth’s sardines and 
bread crumbs (one cup) and chopped parsley, moisten in half a cup of 
the tomato sauce. Cover the top with the remaining bread crumbs and 
dot with bits of butter. | 

_ Bake for twenty minutes, browning top nicely. ‘Git may be baked 
either in a baking dish or stuffed into bell peppers. 

Seo eT VE with the remaining cup of the tomato sauce. 


es, Chafing Dish Recipe 


Skin the fish and lay on brown paper for a few minutes. Then 
, dip in beaten egg andé®roll in finely powdered cracker crumbs. _ . 
-Place butter-in a chafing dish so that when melted it will cover 
bottom of the dish to the depth of three-eighths of an inch. When hot 
place the sardines in and cook until Bicely: browned, being careful not to 
let them burn. 
Serve on a lettuce leaf with mayonnaise dressing. 


Sardine Balls 


Pick required number of Booth’s sardines into fine pieces, season to 
taste with salt, pepper and onion juice. Make into small balls, handling 
___as little as possible. When the chafing dish (or saucepan) is hot, butter 
_ the balls enough to prevent sticking, place in pan, and shake gently for 
a few minutes until brown. Serve hot. - - 
Sardines a la Cambridge 
Take a can of good sardines (“Mustard”), remove the’ back- 
bone and outside skin and rub the meat through a sieve; mix’ 
with it six minced raw oysters, the yolks of two hard-boiled eggs, a tiny 
dust of paprika, three ounces of fresh bread crumbs, one and a half ounces 
of warm butter, and the liquor. from the oysters, and the yolks of two 
raw eggs. Divide the mixture into portions about the size of walnuts, 
roll each up in Albers flour and dip into beaten egg and then into freshly 
made bread crumbs, and put intoa frying basket and fry for three or four 
minutes in clean boiling fat. Dish up in a pile on a hot dish on a dish 
paper, and serve hot. Garnish with'a little fresh parsley around the dish. 
Sardine Cromandies. : 
Remove the skin from Booth’s sardines and place them in a pan, 
add a piece of butter, a glass of white wine, a few shrimps, a dozen 
oysters, a few mushrooms and a few crusts of bread fried in butter, and 
’ when all is well cooked make the following sauce: 
| Place in a pan a piece of butter the size of an egg and melt, then add 
a spoonful Albers flour and when brown, half a glass of the above mix- 
ture except the fish; use a wooden spoon. When the sauce is made, add 
the yolk of an egg and take from the fire. Place the fish in a dish, spread 
on the sauce, and put in a warm oven for fifteen minutes and serve. 
Scalloped Sardines - } 
One can of Booth’s sardines, one cupful of sauce (as below), Hee 
or six soda crackers. Pick the fish over, removing back-bone and tail, 
and flake with a fork. Place a layer of the sardines in an agate bak- 


51 


wets Ch PASS ‘i aii 


_ BRIDE’S COOK BOOK 


ing dish, cover with the sauce, then a layer of the cracker crumbs, an- 
other layer of sardines, and so on until the fish is all used. Cover the top- 
layer with cracker crumbs and bake in a hot oven until brown. Pre- — 
pare the fish sauce as follows: 


SAUCE—Two tablespoonfuls each of Albers flour, butter, cup hot | j 


milk, salt and pepper to taste. Melt the butter in sauce-pan until it 
bubbles, then add the flour, salt and pepper until smooth, and pour the 
hot milk in gradually, stirring each time. Cook until it thickens. This 
is a good sauce to serve with any fish. 2 


Sardines in Tomato Sauce 


Drain the sauce from a can of sardines put up in tomato 
sauce. Add cayenne pepper and onion juice. Tay fish in and remove 
from the fire and cover. Let stand ten or fifteen minutes, sprinkle with 
chopped olives and serve. . | 


Baked Spiced Sardines. 


Put a layer of Booth’s spiced sardines in the bottom of baking dish, 
then put a layer of cracker crumbs, then a layer of tomatoes. Season 
with pepper, salt and butter, until dish is full, cracker crumbs on top. 
Bake for half an hour and serve as meat course. — 


Sardines a la Creole. 


Put into the chafing dish a piece of butter size of an egg. When 
melted add one-half teaspoonful finely chopped onion, one tablespoonful 
green peppers cut in small cubes. Fry until done. Add contents one 
can Booth’s sardines. Mix a teaspoonful of Albers flour with butter the 
size of a walnut and stir in while boiling. At the last add a spoonful of 
sweet Spanish peppers chopped fine. Serve hot. 


Sardines Fried in Crumbs 


Take Booth’s sardines (the larger the better), wipe very dry, 
season with salt, pepper, lemon juice; dip in Albers flour, then into beaten 
egg, and lastly in bread crumbs. Heat about three ounces of butter in 
the blazer, add the sardines, turning them occasionally until a nice golden 
brown. Serve with tartar sauce. 


Sardines in Worcestershire Sauce 


Mix one teaspoonful of English mustard with two tablespoons of — 
Worcestershire sauce, add a pinch of paprika, and pour over half a dozen 
Booth’s sardines, which have been prepared by scraping off the skin and 
laid in the chafing dish. Cover the sardines with the sauce as above 
and let simmer for about three minutes. Have ready some pieces of toast 
about one and one-half inches wide and three inches long, well buttered 
and hot. Put one sardine on each slice, and serve at once. 


52 


_ Stuffings 


Lamb and Veal Stuffing 


Three cups stale bread crumbs, three onions chopped fine, one tea- 


- spoon salt, one-half teaspoon white pepper, two tablespoons chopped 


parsley, one-half cup melted butter or suet. 


Poultry Stuffing 


One quart stale bread crumbs, salt, pepper, and powdered thyme to 


season highly, one-half cup melted butter. 


/ Chestnut Stuffing for Poultry 


One pint fine bread crumbs, one pint shelled and boiled French 
chestnuts chopped fine, salt, pepper, and chopped parsley to season, one- 
half cup melted butter. 


Oyster Stuffing for Poultry 


Substitute small raw oysters, picked and washed, for chestnute in 
above recipe. 
Celery Stuffing 


Substitute finely cut celery for chestnuts. 


Stuffing for Tomatoes, Green Peppers, Etc. 


One cup dry bread crumbs, one-third teaspoonful salt, one-quarter 
teaspoon pepper, one teaspoon onion juice, one tablespoon chopped pars- 
ley, two tablespoons melted butter. Hominy, rice, or other cooked cereal 


~ may take the place of crumbs. 


Stuffing for Pork 


Three large onions parboiled and chopped, two cups fine bread 
crumbs, two tablespoons powdered sage, two tablespoons melted butter, 


or pork fat, salt and pepper to taste. 


Sage Stuffing for Geese and Ducks 


Two chopped onions, two cups mashed potatoes, one cup bread 
crumbs, salt, pepper, and powdered sage to taste. 


- “Breathe Dishes : Bj 


‘A Simple Quick Breakfast 


Take a can of Booth’s tomato sardines and he it into a pot of boiling 
water, allowing to boil fifteen minutes. Remove fish from can and serve 
with boiled potatoes. 


Booth’s Sardine Omelette. 


Place a Sane sized piece of butter. in a chafing dish or. Aeatitie pan. 
When it becomes hot, add four well-beaten eggs, four tablespoonfuls of 
cream, and a little salt. When about the proper consistency, place small 
piece of the fish on the omelette, roll and serve on a hot platter. 


Sardine Croquettes 


Take one can of sardines, one tablespoonful of melted butter, 
yolks of two hard-boiled eggs, one tablespoonful lemon juice, % 
cup bread crumbs, pepper and salt to taste. Mince the fish fine and work 
in the yolks of the eggs, together with the lemon juice, bread crumbs, 
and salt and pepper. Make into little rolls, dip in beaten eggs, roll in corn 
meal and fry in hot fat or olive oil. Serve dry and hot. ; 


Sardine Fritters 


One cup flour, two teaspoonfuls baking powder, one egg, one cup 
of bread crumbs, small piece of butter, enough milk to make a batter; add 
the milk gradually, then the egg well beaten. Take one cup of 
Sardines shredded fine with a fork, and season with salt, pepper and 
dash of lemon juice. Add the fish to the batter, mixing thoroughly, and 
drop by spoonsfuls into melted butter or hot olive oil.. Drain on brown 
paper and serve hot. , 


Minced on Toast 


Remove the skin and tail of the fish, place in a mortar or bowl and 
work into a paste, seasoning with celery salt and paprika. Spread on — 
crisp slices of toast and place in a hot oven to brown. Serve hot. 


An Appetizing Breakfast Dish 


Put a can of Booth’s sardines into a saucepan and cover them with 
boiling water, heat ten minutes, remove fish from the can and drain 
off liquor into a separate dish. Place the fish on a platter and pour over it 
the following sauce: . One cup of milk, two tablespoonfuls cornstarch, 
the Sardine liquor, one tablespoonful butter, one egg well beaten, salt and 
pepper to taste. Heat the milk, thicken with cornstarch and add the 
butter, salt, pepper, Sardine liquor, and egg. Serve promptly. 


54 


Ni 
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BRIDE'S COOK BOOK 


2: : Sardine Toast 


ae To a cup-of the fish sauce described above, stir in a cupful of Booth’s 


sardines which have been picked fine. Pour this over rounds of crisp hot 
_ toast and serve hot. _ “, on | 


Fried Sardines 


_ The larger sized fish are preferable for this dish. Dip into beaten 


_ egg, roll in corn meal or cracker crumbs, and fry in olive oil until nicely 


browned and crisp. Serve on slice of hot toast, garnished with lemon 
slices. : 


Booth’s Sardines on Toast With Fried Potatoes. 
(Mrs. Arthur Markley, Elmhurst) 


Mince cold boiled potatoes and one small onion, brown nicely in 
butter, seasoning with salt and pepper. Take one can of Booth’s 


sardines (spiced), set it in hot water and heat through. Drain off 


the liquor and add to it a small lump of butter and half cup of milk. 
Have ready buttered toast, place it on a hot platter, and saturate it with | 
the liquor drained from the fish to which milk, butter, pepper and salt 


_ have been added. Place one or two fish on each slice of toast, and ar- 


range the browned potatoes around the dish, garnishing with crisp young 
lettuce leaves or slices of lemon. . | a 


i 
Salads and Sandwiches 
a 


2 


Booth’s Sardine Salad. 


Break the fish into pieces with a silver fork. Take one head ef 
lettuce, some celery stalks, small pickles, and stuffed olives. Season 
with paprika. Add enough mayonnaise dressing to make it creamy, and 
toss the whole lightly together with a fork. Serve in tomato cups, er 
on lettuce leaves with mayonnaise and olives. ne | ; 


Sardine and Egg Salad 


Place two fish on lettuce leaves, over which slice hard-boiled egg; 
add one or two ripe olives to each dish. Then cover with mayonnaise. 
This makes an exceptionally good salad. 


Cucumber Salad | FS 


Slice cucumbers on lettuce and on this place two fish, for each dish, 
and cover with mayonnaise. 


Booth’s Sardine and Lettuce Salad. 
(Mrs. Shaw, San Francisco) 


Split the fish lengthwise down the back and lay on crisp lettuce 
leaves ; squeeze the juice of one-fourth of a lemon on each fish. Put a 
spoonful of mayonnaise on top and garnish with cucumber pickles. cut 
in small strips. 


Booth’s Sardine and Tomato Salad. 


Arrange crisp white lettuce leaves around platter, select good-sized 
round tomatoes and remove the pulp, after cutting a slice off the top of 
each. Mince three stalks of white celery and one small onion. ‘Take one 
can of Booth’s sardines, remove the tail and back-bone and break into 
pieces. Mix the fish, the celery and onion together and fill the tomatoes, 
putting a spoonful of mayonnaise dressing on top. — 


One Minute Salad 


One can of Booth’s sardines, several stalks of celery and half a pint 
of mayonnaise dressing. Remove the tail, skin and back-bone from the 


sardines and pick the fish apart, adding the celery (cut up fine) and the - 


mayonnaise, mixing lightly together. Season with salt and cayenne. 
Arrange in salad dish, pour a little mayonnaise over the top, and trim 
the platter with lemon and lettuce leaves. This makes a delicious salad, 
and is very easily and quickly prepared. ? 


56 


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57 


BRIDE’S COOK BOOK 


Ideas in Salads 


Prepare celery stalks very carefully by removing ae stringy fiber _ 
until entirely free from shreds. Chop quite fine, and to two cupfuls of 
celery add two cupfuls of chopped lettuce, the latter crisp and fresh as 
possible. Season with salt, pepper and thyme, vinegar, olive oil, bay 
leaf. If possible, add half a ‘teaspoonful shoyu, or Japanese sauce, which. 
greatly improves the flavor. Mix all thoroughly and then add crab, 
shrimp, sardine, spiced mackerel or halibut filling. Boiled halibut, chilled 
in salt water, makes a good combination with crab, and when broken — 
into small portions and allowed to stand for an hour or so, in the same © 
salt water with crab, can with difficulty be distinguished from the crab 
itself. For sardine, potato and meat salads, a tablespoonful — = onion - 


juice is desirable. 


Make mayonnaise dressing by using the yolks of free! or aril 
eggs, according to the quantity desired, and after beating add, ‘drop by. 
drop, pure olive oil, stirring constantly until the mixture begins to. 
thicken. Thena larger quantity of oil may be stirred in until the mixture — 
becomes of proper consistency, about like heavy cream; do not season 
until thickened for fear of curdling. Salt very sparingly, and if desired ° 
sift in a little cayenne pepper, a few drops of lemon, two eapniuls’ 


of spiced mustard vinegar from mustard pickles. ~ 


Mayonnaise Dressing 


Put the yolk of an egg into a cup with salt-spoonful of salt, and 
beat until light, one-half teaspoonful of mustard and beat again. Then 
add olive oil, drop by drop, then a few drops of vinegar and the same of 
lemon juice. Continue this process until the egg has absorbed a little 


more than a half a teacup of oil; finish by adding a very little cayenne. 


pepper and sugar. 


French Dressing 


Mix one-fourth of a teaspoonful of salt, dash of white pepper, 
3 tablespoons olive oil. Stir for few minutes, then gradually add 1 table- 
spoon vinegar, stirring rapidly until mixture is slightly thickened and. 
vinegar cannot be noticed. Mixture will separate in about twenty ~ 


minutes. 


Chicken Salad F 


Cut cold roast or boiled chicken in small dice, add celery cut Anes 
season with salt and pepper. Mix with French dressing and put aside 


for an hour or more. Just before serving stir in some mayonnaise 


slightly thinned with lemon juice or French dressing, arrange on lettuce 


leaves and cover with thick mayonnaise. 


Crab Salad 


One pint of crab meat, two stalks of celery, cut fine ; one hard-- 


boiled egg, chopped fine, and one tomato cut into small pieces; season 


with salt, pepper and vinegar, mix in salad bowl, garnishing it with — 


crisp leaves of lettuce; dress with mayonnaise dressing. 


58 


~*~ 


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Boks AS trata: aa 


a a ET Re ee a ene Oe ee ee 


a a ee ae 


- BRIDE’S COOK BOOK _ 
+e Se Lobster Salad 


- Cut the lobster into small squares and season with two tablespoon- 
-tuls of vinegar, 2 of oil, 1 teaspoonful of salt and pepper and let it stand 
_in a cool place for an hour. When ready to serve line the salad bowl 
with crisp lettuce leaves, and after mixing the lobster thoroughly with 


mayonnaise place it on the lettuce. Serve with toasted crackers and 


Salmon Salad 


ie Remove bones and skin from salmon. Drain off liquid. Mix with 
_ French dressing or thin mayonnaise; set away for awhile. Finish same 


_as lobster salad. Other fish salads may be prepared in same manner. 


| ae . i Tomato Salad 


Pare with sharp knife. Slice and lay in salad bowl. Make dressing 
in the following manner: Work up saltspoon of each of salt, pepper 
and mustard, two tablespoons of salad oil, adding a few drops at a time, 
_and, when thoroughly mixed, whip in with an egg, beaten, four table- 
_ spoons vinegar; toss up with fork. | 


Cold Slaw 


__ Chop or shred a small white cabbage. Prepare a dressing in the 
proportion of one tablespoonful of oil to four of vinegar, a teaspoonful 
mustard, salt and sugar, and pepper. Pour over the salad, adding, if 
_ you choose, three tablespoonfuls of minced celery; toss up well and put 
ina glass bowl. | 


Potato Salad 


Four large potatoes, one-half a small onion, a little celery, chopped 
fine. If the potatoes have been boiled in their skin they are better. The 
_ dressing consists of one cupful of cream, one tablespoonful of corn starch, 
one egg, two tablespoonfuls of butter, three tablespoonfuls of vinegar. 
- one-half teaspoonful of mustard, one of sugar, salt and pepper to taste. 


Lily Salad 


Place shelled, hard-boiled eggs in cold salt. water for one hour. 
Wipe dry, cut a thin slice from large end of eggs, then with sharp knife, 
directing stroke from small end downward, cut whites into sections like 
petals of water lilies. Mash yolks of eggs, mix with equal quantity of 
‘grated cheese, moisten with French dressing, add salt and pepper, and 
arrange on lettuce leaves to stimulate center of'lily, arranging whites for 
petals. 
Celery Salad 


Two bunches celery, one tablespoon salad oil, four tablespoons 
of vinegar, one teaspoonful of sugar, pepper and salt. Wash 
and scrape celery; lay in ice-cold water until dinner time. Then cut 
into inch lengths, add above seasoning. Stir well together with fork 
and serve in salad bowl. | : 


59 


BRIDE’S COOK BOOK 


M. Q. S. B. Fruit Salad 
One: half cup chopped walnuts, two apples sliced thin, one- shalt cup 
chopped celery ; mix with lettuce leaves and serve with following salad 
dressing: Two eggs (yolks), two tablespoons sugar, two tablespoons 
butter, four tablespoons vinegar, one tablespoon salt, one tablespoon 


mustard. Mix together. Put in bowl and place in kettle of boiling water 


and stir until thick. Add the beaten whites of eggs the last thing before 
boiling. Thin with milk when you wish to use it. This dressing will 
keep two or three days. 
Egg Salad 

Boil six eggs until the yolks are very mealy. Boil also one dozen 
medium-sized potatoes, with jackets on. Peel eggs and potatoes and 
cut in dice. Add two slices onions. Put first a layer of one, then of 
the other, until all is used. Pour over it some cream salad dressing. 


A Delicious Salad for Stuffed Peppers 


One can of Booth’s sardines picked into fine pieces with a fork, two 
tablespoonfuls of chopped pickles, two tablespoonfuls of chopped 
olives, mayonnaise dressing and salt and pepper to taste. Remove the 
seeds, membrane and stem end from the peppers and soak in salt water. 
Mix the olives, pickles, etc., with the sardines:and add enough mayon- 
naise dressing to hold it together. Then drain the peppers dry and fll 
with the salad. Garnish the plate with lettuce leaves and olives. 


Deviled Sardine Sandwich. 
Take one can of Booth’s spiced sardines, remove the back-bone from 


the fish, add juice of one lemon, one tablespoonful of Worcestershire _ 


sauce. Mix the above thoroughly and spread on buttered bread. Before 
placing layers of bread together, add a few slices of pickled onions. 


Sardine Paste 


Work required amount of Booth’s sardines into a paste with a broad 
knife or spatula. Add to this very tiny pickled onions, the quantity 
depending upon the taste, about one-quarter as much onion as paste, is 
good. Season with Worcestershire sauce, salt, pepper, pleauee celery 
salt and a liberal amount of lemon juice. 

This is delicious for sandwiches, to serve on small pieces of toast 
with cocktails, or on crackers with salad. 


Booth’s Sardine Sandwiches. 


Take each fish, lightly scrape off skin and remove the tail, and pick 
the meat into convenient sized pieces with a fork. Put the pieces into a 
bowl of lemon juice and let stand a few minutes. Then drain and spread 
on thin slices of bread between fresh lettuce leaves. If the “Soused” 
Sardines are used, substitute mayonnaise dressing for the lemon juice. 


Egg and Sardine Sandwiches. 


Very tasty sandwiches can be prepared by mincing Booth’s sardines 
with half the quantity of hard-boiled eggs and moistening with mayon- 
naise dressing. Place this mixture between thin slices of bread and cut 
into small squares with a sharp knife. 


60 


a 


-BRIDE’S COOK BOOK 


Booth’s Sardine Loaf. 


Take one can of Booth’ s sardines, two eggs, two tablespoonfuls 
melted butter, two cupfuls of bread crumbs, pinch of Cayenne pepper, and 
_ salt to taste. Mix all together well, turn into a mold, cover and steam 
one hour. When cold, cut into thin slices. This is excellent for sand- 
__ wiches, or served cold as a luncheon dish. 


ad 


Booth’s Sardine Canapes. ° 
(Mrs. Robert Yates, East Oakland) 


Take one can of Booth’s sardines and chop them fine, removing the 
Peck bone and tail. Toast a piece of bread. First place a strip 
- of tomato, half an inch wide, across the toast. Fill in a like space 
with chopped sardines, then a strip of green pepper, after removing the 
seeds, put on toast green side up. Repeat this order until the toast is 
covered. Serve with mayonnaise at the side of the dish so as not to inter- 
fere with the appearance, which is made to look like the stripes of a flag. 

This i is an excellent entree. 


SY eZ 
SS | 
Ay ae eZ RQ ve 


aA 


HOW TO SELECT POULTRY 


In selécting poultry full-grown fowls have the best flavor, provided 
they are young. The age may be determined by turning the wing 
backward—if it yields, it is tender. The same is true if the skin on 
the leg is readily broken. Older poultry makes the best soup. The 
intestines should be-removed at once, but frequently in shipping they are 
left in and, hence, when removed, the fowl needs washing in several 
waters. ‘The next to the last water should contain a half teaspoonful of 
baking soda, which sweetens and renders all more wholesome. The 
giblets are the gizzard, heart, liver and neck. : i 


Roast Turkey 


Carefully pluck the bird and singe off the down with lighted paper; 
break the leg bone close to the foot, hang up the bird and draw out 
the strings of the thigh. Never cut the breast; make a small slit down 
the back of the neck and take out the crop that way, then cut the 
neck bone close, and after the bird is stuffed the skin can be turned over 
the back and the crop will look full and round. Cut around the vent, 
making the hole as small as possible, and draw carefully, taking care that 
the gall bag and the intestines joining the gizzard are not broken. Open 


the gizzard, take out the contents and detach the liver from the gall 


bladder. The liver, gizzard and heart, if used in the gravy, will need 
to be boiled an hour and a half and chopped as fine as possible. Wash the 


turkey and wipe thoroughly dry, inside ang out; then fill the inside with =~ 


stuffing, and sew the skin of the neck over the back. Sew up the opening 
at the vent, then run a long skewer into the pinion and thigh through 
the body, passing it through the opposite pinion and thigh. Put a 
skewer in the small part of the leg, close on the outside and push it 
through. Pass a string over the points of the skewers and tie it securely 
at the back. 

Sprinkle well with Albers flour, cover the breast with nicely-buttered 
white paper, place on a grating in the dripping-pan and put in the oven 
to roast. Baste every fifteen minutes—a few times with butter and water, 
and then with the gravy in the dripping-pan. Do not have too hot an 
oven. A turkey weighing ten pounds will require three hours to bake. 


Roast Goose 


Get a goose that is not more than eight months old, and the fatter 
it is the more juicy the meat. The dressing should be made of three 
pints of bread crumbs, six ounces of butter, a teaspoonful each of 
sage, black pepper and salt and chopped onions. Don’t stuff. very 
full, but sew very closely so that the fat will not get in. Place 
in a baking pan with a little water, and baste often with a little salt, 


62 


rr ae 


BRIDE’S COOK BOOK 

ater and vinegar. Turn the goose frequently so that it may be evenly 
browned. Bake about 22 hours. When done, take it from the pan, 
g drain off the fat and add the chopped _giblets, which have previously been 
_ boiled tender, together with the water in which they were done. Thicken 


= 


_with Albers flour and butter rubbed together ; let boil, and serve. - 
aoe Baked Chicken 


_ Take a plump chicken, dress,and lay in cold salt water for half hour, 
- put in pan, stuff and sprinkle with salt and pepper; lay a few slices of fat 
_ pork. Cover and bake until tender, with a steady fire. Baste often. 
_ Turn so as to have uniform heat. = 3 


Boiled Chicken 


Clean, wash and stuff as for roasting. Baste a floured cloth around 
_ each, and put into a pot with enough boiling water to cover them well. 
_ The hot water cooks the skin at once, and prevents the escape of the 
juices. The broth will not be so rich as if the fowls are put on in cold 
water, but this is proof that the meat will be more nutritious and better 
_ flavored. Stew very slowly, for the first half hour especially. Boil an 
_ hour or more, guiding yourself by size and toughness. Serve with egg or 
Pebread, sauce... . | : 


eae oo 


Chicken Fricassee 


_. , Clean and disjoint chicken. Wipe each piece. Put in pot, cover with 

_ boiling water and simmer till tender: To the liquor add one cup or more 

_ hot milk, thicken with Albers flour dissolved in cold water. Season well, 
boil up for a few minutes. Serve with dumplings or biscuit. i. 


Fried Chicken | F 


A chicken for frying should be very young, but if there are doubts as 
to its age, before cutting it up parboil it for ten minutes in water that has 
been slightly salted. Sprinkle with salt and pepper and roll them in 
Albers flour. Fry in plenty of butter till done. It takes twenty min- 

utes to’fry them. Put the chicken on a platter, make a gravy by turn- 
‘ing off some of the fat and adding a cup of milk that has been thick- 
ened with a tablespoon of Albers flour. Pour this gravy over it. Or the 
gravy can be omitted and the platter can be garnished with crisp lettuce 

_ leaves. 
i Chicken Croquettes 


~ Cut up fine any kind of cold fowl, season with salt, pepper and 
butter, a little onion, stir in two fresh eggs. Make in cakes, dip in beaten 
_ egg, then in cracker crumbs and fry in boiling lard or lard and butter 
mixed. 
Fried Spring Chicken 
- Clean and disjoint, then soak in. salt water for about two hours. Put 
in frying pan. equal parts of lard and butter, enough to cover chicken. 
Roll each piece in Albers flour, dip in beaten egg, then roll in cracker 
crumbs, and drop into boiling fat. Fry until browned on both sides. 
Serve on flat platter garnished with sprigs of parsley. Pour most of the 
fat from frying pan, thicken remainder with browned flour, add to it 
cup of boiling water or milk. Serve in gravy bowl. 


63 


BRIDE'S COOK BOOK — 


Chicken Pie 


taste, and lay in deep baking dish. Mix two level tablespoonfuls corn ~ 


starch with two level tablespoonfuls of Albers flour, add four tablespoon- 
-fuls cream and three cups hot chicken stock, stir till it thickens. Pour 
ever chicken and cover with crust. Sift into mixing bowl one cup Albers 


- 


Disjoint fowl and simmer in boiling water until tender. Season to | 


ae 


: 
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5 


flour, one-quarter cup corn starch, two and one-half teaspoonfuls Baking © : 


Powder, one-quarter teaspoonful salt; rub in finely 1 tablespoonful each 
of butter. Add milk to make dough enough as soft as may be handled. 


Roll out little larger than top of dish, so that crust may be placed on 


loosely. Pierce small openings in crust, and bake until crust is well done. 
Send to table in baking dish. 


Boiled Chicken—Royal Style 


Truss chicken and tie strips of bacon over the breast. Put into a 


kettle, cover with boiling water, season with salt and pepper, cover close’ 


and cool slowly until tender. Remove from water, drain, rub with mix- 
ture of creamed butter and Albers flour and brown in the oven. Cool the 
liquor quickly and remove the fat, then reheat. To each pint of ligour 
allow one rounding tablespoonful corn starch. Blend the corn starch 
in a little cold water, pour into the hot liquor and boil ten minutes. 
Then add one-half cup chopped mushrooms. When gravy is perfectly 


done, remove from fire, and to one pint of gravy add yolk of one egg, 


slightly beaten. Do not cook again after the yolk has been added, or it 
may curdle. Serve gravy in boat. 


Broiled Chicken 


Singe, split down backbone, and clean. Grease broiler, place chicken 


on it, crossing legs and turning wings. Rub inside and out with soft. 


butter, and season. Have fire clear and hot. Cook flesh side first, holding 


up well that it may not brown too quickly. Should cook in about twenty ~ 


or twenty-five minutes, then turn and brown skin side. 


Chicken a la Creole 


Cut a boiled chicken into cubes of an inch. Put a tablespoonful of 
butter and one of grated onion in a frying pan, add half a cupful of tomato 
and three sweet peppers cut into strips. Add the chicken, a teaspoon- 
ful of salt and a dash of red pepper. Cover, serve hot. 


Cream Chicken 


Boil a four pound chicken and four sweetbreads and set aside to - 


cool. When cold cut in small pieces. In the meantime, or when ready to 
serve, put in double boiler five tablespoonfuls Albers flour, four of butter 
and stir together, slowly add, stirring all the time, quart of cream. Sea- 
son with salt, black pepper and cayenne pepper, few drops of tabasco. 
Into this stir the chicken and sweetbreads and one can of mushrooms 
cut in half; heat thoroughly and serve in patty cases. 


64 


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BRIDE'S COOK BOOK - 


' Chicken—Southern Style 


_. Wash your chicken thoroughly in soda and water. Dry and dis- 
_ joint. Put one and one-half cups of cold water in a porcelain pot (Dutch 
_ Oven preferred) ; pack chicken in closely. Mince two small onions, one 
__ kernel garlic, little parsley and sprinkle over chicken. Cover closely and 
_ let simmer for three hours. One-half hour before done season with 
_ salt and pepper. Don’t lift cover during the cooking. When done re- 
__ move chicken and thicken gravy with a little Albers flour. 


~ Wild Ducks 


Nearly all wild ducks are liable to have a fishy flavor, and whes 
handled by inexperienced cooks, are sometimes uneatable from this cause. 
_ Before roasting them guard against this by parboiling them with a small 
_ carrot, peeled, put within each. This will absorb the unpleasant taste. 

An onion will have the same effect; but unless you mean to use onion in 
_ the stuffing, the carrot is preferable. 


Roast Wild Duck. 


| Parboil as above directed; throw away the carrot or onion, lay im 
_ fresh water one-half of an hour; stuff with bread crumbs, season with 
_ pepper, sage, salt and onion, roast until brown, basting for half the 
_ time with butter and water, then with drippings. Add to the gravy, 
when you have taken up the ducks, a teaspoonful of currant jelly and a 
-pinch of cayenne pepper. Thicken with browned flour and serve in a 
tureen. 

: Pigeon Pie 


Clean and truss three or four pigeons, rub outside with a mix- 
ture of pepper and salt; rub inside with a bit of butter, fill 
with a bread-and-butter stuffing, or mashed potatoes; sew up the slit, 
butter the sides of a tin basin or pudding dish, and line (the sides only) 
with pie paste, rolled-to quarter of an inch thickness; lay the birds in; 
for three large tame pigeons, cut quarter of a pound of sweet butter and 
put it over them, strew over a large teaspoonful of salt and a small 
teaspoonful of pepper, with finely cut parsley; dredge a large tea-. 
spoonful of Albers wheat flour over; put in water to nearly fill the pie; 
lay skewers across the top, cover with a puff paste crust; cut a slit in the 
middle, ornament the edge with leaves, braids, or shells of paste, and put 
in a moderately hot or quick oven for one hour; when nearly done brusk 

_ the top over with the yolk of an egg beaten with a little milk, and finish. 
The pigeons for this pie may be cut in two or more pieces, if preferred. 
Any small birds may be done in this manner. 


Roast Pigeon 


Clean and truss two young pigeons, mince the liver. and mix with 
them two ounces of finely grated bread crumbs, two ounces of fresh 
butter, finely chopped onion, a teaspoonful shredded parsley, a little salt, 
pepper, nutmeg. Fill birds with this forcemeat, fasten a slice of fat 
bacon over the breast of each, and roast. Make a sauce by mixing a 
little water with the gravy which drops from the birds, and boiling it 
with a little thickening; season it with pepper, salt and chopped parsley. 


- 


65 


BRIDE’S COOK a 


~ Quail on Toast’. °* 


Take five quail, bit don’t remove the ae for you would lose all the — 
taste of the game. Wipe them well; string them tight, .’so as to raise the © 
breasts. Puta little butter on each, a little lemon juice, and inside each © 
the quarter of a lemon without the peel. Then put a very thin slice of 
pork, about two inches square, around each quail, with two or three cuts — 


in each side, and string it tight. Let cook on a good fire, and when they 
are nearly well done, for. white meat game must be well done, cut the 


strings; dress nicely on toast and serve hot. Pour the juice on the quail — 
after having taken the fat off, and put some slices of lemon around the — 


dish, one for each quail. 
Rabbit Pie 
Cut a rabbit into seven pieces, soak in salted water onetals hone and 


stew until half done in enough water to cover it. Lay slices of pork in ~ 
the bottom of a pie dish and upon these a layer of rabbit. Then follow — 


slices of hard-boiled egg, peppered and buttered. Continue until the dish 
is full, the top layer being bacon. Pour in the water in which the rabbit 
was stewed, and adding a little Albers flour, cover with puff paste, cut a 
slit in the middle and bake one hour, laying paper over the top should 
it brown too fast. 

Roast Tame Duck 


Take a young farmyard duck fattened at liberty, but cleansed by 
being shut up two or three days and fed on barley meal and water. Pluck, 
singe and empty; scald the feet, skin and twist round on the back of the 
bird; head, neck and pinions must be cut off, the latter at the first joint, 
and all skewered firmly to give the breast a nice plump appearance. For 
stuffing, one-half pound of onions, one teaspoonful of powdered sage, 
three tablespoonfuls of bread crumbs, the liver of a duck par- 


boiled and minced with cayenne pepper and salt. Cut fine onions, © 


throwing boiling water over them for ten minutes; drain through 


a gravy strainer, and add the bread crumbs, minced liver, sage, pepper | 


and salt to taste; mix, and put inside the duck. This amount is for one 
duck; more onion and more sage may be added, but the above is a deli- 


cate compound not likely to disagree with the stomach. Let the duck © 


be hung a day or two, according to the weather, to make the flesh tender. 
Roast before a brisk, clear fire, baste often, and dredge with flour to 
make the bird look frothy. Serve with a good brown gravy in the dish, 
and apple sauce in a tureen. It takes about an hour. 


Venison Steak Broiled 


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Take the leg and cut slices from it, having a quick, clear fire. Turn — 


them constantly. They should be served underdone. Butter both sides 
of the steak; sprinkle salt and pepper over the venison, garnish with 
parsley and accompanying it by a jelly sauce. 


Roast Venison 


Sht the venison and lard it with pieces of pork or abot Place 
pieces of pork or bacon on the bottom of the pan; slice very fine, vege- 
tables on the bacon, then place your meat on this. Season, brown well 
on the top of the stove, then turn over and brown on the ‘other side; 
then set in the oven and put soup stock or water in the bottom of the 


66 


-BRIDE’S COOK BOOK 


nd cover closely. Serve with gravy. The vegetables may be 
opped fine and served with it, or not. Be careful not to let them burn. . 
aste with port wine. : 


Braised Wild Duck 


Chop fine one head of celery, a bunch of parsley, one small onion, 
a piece of garlic, one cup of sage, a pinch of mace and red pepper, 
salt to suit. Beat yolk of one egg and bind stuffing, adding also 
a heaping tablespoonful of soft butter. Fill ducks, sew up opening, 
put in braising pan with cover, adding a little onion, garlic, parsley 
and celery cut fine, a bay leaf, two tablespoonfuls of cider vinegar, 
-a small glass of white wine, pinch of sage, red pepper and salt, five table- 
_ spoonfuls of butter and a pint of good stock. Cover tightly and put in 
medium oven, cooking one hour. Mix with cold water two tablespoonfuls 
of browned flour and stir in one-quarter cupful of capers. Cover and 

cook slowly for half an hour or more; beat to a paste with a teaspoonful 
of butter the yolks of three hard boiled eggs, a pinch of salt and red 
pepper. Form into small balls. Put the ducks on large squares of toast. 
Put egg balls around and pour sauce over all. 


Quail or Pigeon en Casserole 


_~ Take six birds or more, eight small onions, half a small cauliflower 
divided in pieces, one large turnip cut in pieces, six small French car- 
‘rots, one beet cut up, six small round potatoes, one cupful green 
"peas, one small bit of cabbage, salt and pepper to taste. Line a tight 
fitting kettle with thin slices of salt pork larding; tie birds 
so as to retain shape and put in the kettle; spread the vegetables over 
_ the birds and cover top with thin slices of the larding. No water will 
be required. Put on the tight fitting cover and set back on the range 
or bake in a slow oven for three or four hours. Use a French earthen 
kettle if possible, as it gives the best results, and serve from it at the 
table. ; 


67 


, 


JUST HEAT—THEN EAT |} 


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Consomme or Plain Meat Stock for Soup 


Consomme or stock forms the basis of all meat soups, gravies and 
purees. The simpler it is made, the longer it keeps. It is best made of 
fresh uncooked beef and some broken bones, to which may be added the ~ 
remnants of broken meats. In a home where meat forms part of the 
every-day diet, a good cook will seldom be without a stock-pot. 

Four pounds of beef and broken bones, one gallon of cold water and © 
two teaspoonfuls of salt. Put the meat and water on the back of the © 
stove and let it slowly come to a boil, then simmer three or four hours, ~ 
until the water is boiled away one-half; add the salt, strain and set to © 
cool, in an earthenware dish well covered. When cold, take off the fat — 
from the top and it is ready for use. To make soup for a family of six, © 
take one-quarter of the stock, to which add one-quarter of boiling water, ~ 
and any vegetables desired—boil three hours. Season with salt and ~ 
pepper. ; ; | — 
Mixed Stock for Soups 


To six pounds of lean beef, with the bones well cracked, add six © 
quarts of water. Put the beef, bones and water in a covered kettle. ~ 
on the stove to heat slowly. Let it boil gently for six hours. After it 
has boiled for six hours, strain and set aside well covered until the next ~ 
day. Before needed, remove the fat, set the soup over the fire and put — 
in a little salt, two carrots, two onions, one turnip, one head of celery. — 
Stew in sufficient water to cover them. When tender, add the vegetables ~ 
and the water in which they were cooked, to the soup. Boil slowly for 
one-half hour. Strain when done. A bay leaf added to the stock before ~ 
cooking the second day, adds greatly to the flavor. ae 


Egg Balls for Soup 


Rub the yolks of four hard boiled eggs with a little melted butter, — 
add a little pepper and salt. Beat two eggs, add to above, with enough | 
Albers flour to make them hold together. Make into balls, put in the 
soup and let boil one minute. 3 


Noodles for Soup 


Take two eggs, butter the size of a walnut, three tablespoonfuls sour 
cream, sufficient Albers flour to make a rather stiff dough; knead, roll ~ 
out very thin and cut in narrow strips; cook half hour or less. F 


Croutons 


To make croutons to serve with soups, cut bread in slices one- ~ 
quarter of an inch thick, remove crust and cut in squares. -If to be © 
browned in the oven, butter lightly before cutting in squares; put on bak- — 
ing sheet, dry thoroughly and brown delicately. Should be crisp cubes ~ 
when done. May be fried in deep fat. 


70 


_ BRIDE’S COOK BOOK 
Mutton Broth 


Place in a kettle three pounds of a neck of mutton from which the 
it has been cut, and chopped into small pieces, with six pints of water. 
- Boil, skim, set. the pan to the rear of the stove, where it can simmer for 
an. hour. ‘Add three ounces of washed rice, with a turnip and some cel- 
: ery. Simmer for two hours. Strain, free from fat and salt. 


a Beef.Tea 


| Take two pounds of lean rump beef, remove all fat, cut into small 
. pieces and place in a tightly corked bottle. Place the bottle in a deep 
> saucepan of cold water, reaching two-thirds of the way to the top of the 
bottle, place over a slow fire, and keep it boiling slowly for fifteen min- 
utes, ‘take out the bottle, pour out the liquor, and use as required. 


Bouillon 


Four pounds of beef, one knuckle of veal, one carrot, two small 
turnips, a sprig of celery, one very small red pepper pod, two small 
onions, salt and six quarts of water; boil six hours, and strain through a 

© siéve. Let stand over night. Serve hoe 


Barley Broth 


‘Put two ee of shin beef in one gallon of water. Add a teacup 

of pearl barley, 3 large onions and a small bunch of parsley minced, 3. 

- potatoes sliced, a little thyme and pepper, salt to taste. Simmer steadily 

three hours, and stir often, so that the meat will not burn. Do not let it 
boil, Always stir soup or broth with a wooden spoon. 


Turkey Soup 


Place ne remains of a cold turkey and what is left of the dressing 
and gravy in a pot, and cover it with cold water. Simmer slowly four 
hours, and let stand until the next day. Take off what fat may have 
arisen, and take out with a skimmer all the bits of bones. Put the soup 
on to heat until at boiling point, then thicken slightly with flour stirred 
into a cup of cream, and season to taste. Pick off all the meat from bones, 
put it back in the soup, boil up and serve. 


Mock Turtle Soup 


“Palce a calf’s head, a knuckle of veal, a hock of ham, six potatoes 
sliced thin, three turnips, parsley and sweet marjoram chopped fine, and 
pepper. Forced meat balls of veal and beef,. half a pint of wine one 
dozen egg balls, juice of a lemon. The calf’s head must have had the 
brains removed, and must have been boiled previously till the meat slips 
off the bone. The broth must be saved, so as to use in the soup. Cut 
the head in small pieces after boiling. The veal and ham also must 
have been boiled and cut up, and all simmered for a couple of hours in 
the broth made by the calf’s head. Now.put all together. The forced 


meat balls and egg balls should be added, and all boiled about ten 
~ minutes. 


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BRIDE'S COOK BOOK... | ae 
Vegetable : Soup With Stock 


Cut three onions, three turnips, one carrot and four potatoes. Put 
them into a stew-pan with two tablespoonfuls of butter and a teaspoonful 
of powdered sugar. After it has cooked ten minutes, add two quarts of 7 
stock, and when it comes to a boil put aside to simmer until the vege-_ 
tables are tender—about one-half hour. . 


Macaroni Soup—Italian Style 


Put four and’ one-half sticks of macaroni into a saucepan with one — 
tablespoonfuls of butter and one onion. Boil until the macaroni is tender; 
when done drain and pour over it two quarts of good broth, beef, chicken — 
or other kind. Place the pan on the fire to simmer for about ten minutes, — 
watching lest it break or become pulpy. Add a little grated Parmesan ; 
cheese and serve. 


Chicken Soup 


Time, four hours. Boil two chickens with great care, skimming — 


constantly, and keeping them covered with water. When tender, take ~ 


out the chickens and remove every bone from the meat; put a large 
piece of butter into a frying-pan and sprinkle the chicken meat well with 
flour, lay in the hot pan; fry a nice brown and keep it hot and dry. Take 
a pint of the chicken water and stir in two large spoonfuls of curry pow- 


der, two of butter and one of Albers flour, one teaspoonful of salt anda © 


little cayenne ; mix it with the broth in the pot; when well mixed, simmer 
five minutes, then add the browned chicken. Serve with rice. 


Chicken Broth 


Cut up a chicken into small pieces and put it in a deep earthen dish, ~ 
adding a quart of cold water, and setting it over a boiling kettle. Cover — 
closely and let it steam several hours until the meat of the chicken has — 
become tender, after which stain off the broth and let it stand over 
night. Skim off the fat in the morning and pour the broth into a bowl. 
Into the dish in which the broth was made put one-third of a teacupful ~ 
rice in a teacupful of cold water, and steam as before until the rice is 
soft; then pour in the broth and steam an hour or two longer. 


Chicken Gumbo Soup 


Fry one chicken; remove the bones; chop fine; place in kettle, with 
two quarts of boiling water, three ears of corn, six tomatoes, sliced fine. 
twenty-four pods of okra; corn, tomatoes and okra to be fried a light 
brown in the gravy left from frying the chicken; then add to the kettle 
with water and chicken two tablespoonfuls of rice, pepper and salt; boil 
slowly one hour. 


Mock Terrapin 


One cold chicken, four hard-boiled eggs, one cup of milk, a little salt 
and pepper, and butter the size of a walnut. Boil the milk; thicken with 
Albers flour, then add the cold chicken and eggs, chopped fine, -<Aeee 
boil up and serve hot. 


7 


BRIDE’S COOK BOOK 
Ox-Tail Soup 


~~ One ox tail, two pounds lean beef, four carrots, three onions, pars- 


: ley, thyme, pepper, and salt to taste, four quarts cold water. Cut 
_ tail into joints, fry brown in good drippings. Slice onions and 2 carrots 
and fry in the same, when you have taken out all of the pieces of tail. 


When done tie the thyme and parsley in lace bag, and drop into the soup- 
pot. Put in the tail, then the beef cut into strips. Grate over them two 


whole carrots, pour over all the water, and boil slowly four hours; strain 


and season; thicken with brown flour wet with cold water; boil fifteen 


-minutes longer and serve. 


Split Pea Soup With Salt Pork 


Wash a pint of split peas and cover with tepid water, adding a 
pinch of soda; let remain over night to swell. In the morning put them 
in a kettle with three quarts of cold water, adding half a pound of lean 
salt pork; a teaspoonful of salt, a little pepper. Cook gently for three 
hours, stirring occasionally till the peas are all dissolved, adding a little 
more boiling water to keep up the quantity as it boils away. Strain 


‘through a colander. Serve with small squares of toasted bread. If not 


rich enough, add a small piece of butter. 


Bean Soup 


Soak quart of white beans over night; in morning pour off water, 
add fresh, and set over fire until skins will come off; throw them into 


cold water, rub well, and skin will rise to top, where they may be re- 


moved. Boil beans till perfectly soft, allowing two quarts of water to one 
quart of beans; mash beans, add flour and butter, which have been 
rubbed together, also salt and pepper. Cut bread into small pieces, 


toast and drop on soup when you serve. 


Oyster Soup 


Two quarts of oysters, one quart of milk, two tablespoonfuls of but- 
ter, one teacupful hot water; pepper and salt. Strain all the liquor from 
the oysters; add the water and heat. When near the boil, add the season- 
ing, then the oysters. Cook about five minutes from the time they begin 
to simmer, until they “ruffle.” Stir in the butter, cook one minute and 
pour into the tureen. Stir in the boiling milk, and send to table. 


Clam Soup 


Boil juice of clams, make a little drawn butter and mix with the 
juice; stir until it boils, chop up clams and put them in; season to taste 
with pepper, salt and little lemon juice; cream or milk is to be added. 
Boil over slow fire about one hour. 


SOUPS WITHOUT MEAT 
Vegetable Soup 


- Slice three medium-sized onions and three potatoes into one and one- 
half pints of boiling water; add one-half can of tomatoes, one-half can 
of peas, a dessertspoonful of butter, one tablespoonful of sugar and a 


little pepper and salt. Let boil one hour, roll out six Standard Soda 


crackers and serve. 


. _- "BRIDE'S: COOK BOOK |") 75am 


Cream Tomato Soup ae ean 


One can of tomatoes, quart of fresh, ripe tomatoes, one-half cup — 
rice, two tablespoonfuls of butter and one of Albers flour. Peel and slice — 
the tomatoes and put over the fire in a granite kettle, with one quart of 
cold water. Let them heat gradually and then add an additional quart 
of cold water. When this boils, put in the rice pepper and salt to taste, 
and continue the boiling until the rice is tender; then stir in Albers flour 
and butter, half teaspoonful baking soda and one pint of milk. Boil for 
a few minutes and serve. : 


Cream of Celery Soup 


In three pints of boiling water cook three cupfuls of celery, cut fine, 
until tender enough to be rubbed through a sieve. One pint of milk — 
thickened with one tablespoonful of butter and one tablespoonful of 
Albers flour. Add celery salt, or extract, salt and pepper. Simmer ten 
minutes. A cupful of scalded cream added just before serving is an 
addition. 

| Onion and Potato Soup 


Take six potatoes, one onion, three pints of water, one tablespoon- > 
ful of chopped parsley, yolks of two eggs, pepper and salt. Fry 
the potatoes and onions in the butter. When slightly colored put 
them into the boiling water and the parsley. Let it boil till the potatoes 
are very soft, then press all through a colander. Return the puree to the 
fire and let it simmer for two or three minutes. When ready to serve. 
have the beaten yolks ready and add a little of the soup to them, stirring ~ 
all the time. When mixed add them slowly to the soup, with plenty of 
pepper and salt. Do not let the soup boil after adding the eggs. 


Mock Bisque Soup 


One quart of tomatoes, three pints of milk, one tablespooniul of 
Albers flour, one of butter, pepper and salt. Put the tomatoes 
on to stew, adding a teaspoonful of soda. Boil milk in a double boiler, 
keeping enough to mix with the flour. Add the cold thickened milk to 
boiling milk and cook ten minutes. Add butter, pepper and salt, and 
then the tomatoes (strained). Serve immediately. 


Potato Soup 


To one quart of water use one onion sliced fine and ten large po- 
tatoes sliced fine; boil until tender, about thirty minutes, then add one 
cupful of sweet milk, one tablespoonful of Albers flour stirred with a 
lump of butter the size of a walnut and salt and pepper to taste. Serve 


hot. Egg Broth 


Beat an egg up high in a broth basin. When quite frothy stir into 
it one-half pint of good mutton or veal broth, quite hot, a little salt and 


serve with toast. Bread Soup 


Cut bread in half-inch cubes; melt one tablespoonful of butter in 
skillet. When hot put in cubes and stir constantly until they are 
brown. Remove cubes. Into the pan put rich milk, a pinch of salt, 
dash of pepper. When thoroughly heated pour over cubes and serve at 
once. Very appetizing. 


74 


5 
Lg 


Broiling 


The rules for roasting meat apply to broiling except that instead 
of cooking it in the oven it is to be quickly browned, first on one side 
and then on the other, over a hot fire, and removed a little from the fire 


to finish cooking. Meat an inch thick will broil in about four minutes. 


Season after it is cooked. 
Frying 
There are two methods of frying: One with very little fat in the 
pan, to practice which successfully the pan and the fat must be hot 
before the article to be fried is put into it. For instance, in frying chops, 


if the pan is hot, and only fat enough is used to keep the chops from 
sticking to it, the heat being maintained so that the chops cook quickly, 


they will be nearly as nice as if they were broiled. Frying by the other 


method consists in entirely covering the article to be cooked in smoking- 
hot fat and keeping the fat at that degree of heat until the food is brown. 
It should then be taken up with a skimmer and laid upon brown paper for 
a moment to free.it from grease. 


Boiling and Stewing 


Fresh meat for boiling should be put into boiling water and boiled 
very gently about twenty minutes for each pound. A little salt, spice or 
vegetables may be boiled in the water with the meat for seasoning. A 
little vinegar put in the water with tough meat makes it tender. The 
broth of boiled meat should always be saved to use in soups, stews and 
gravies. Stewing and simmering meats means to place them near 
enough to the fire to keep the water on them bubbling moderately, 
constantly and slowly. Salt meats should be put over the fire in cold 
water, which, as soon as it boils, should be replaced by fresh cold water, 
the water to be changed until it remains fresh enough to give the meat a 
palatable flavor whén done. Salted and smoked meats require about 30 
minutes very slowly boiling, from the time the water boils, to each pound. 
Vegetables and herbs may be boiled with them to flavor them. When 
they are cooked the vessel containing them should be set where they 
will keep hot without boiling until wanted, if they are to be served 
hot; if they are to be served cold, they should be allowed to cool in the 
pot liquor in which they were boiled. Very salt meats, or those much 
dried in smoking, should be soaked over night in cold water before 
boiling. 

. Roasting 


Wipe the meat with damp cloth. Trim and tie into shape, if neces- 
sary. In the bottom of pan put some pieces of fat from meat. Arrange 
meat on rack in pan. Sprinkle with salt, pepper and flour. Have oven 
very hot at first; when meat is half done reduce heat. Baste every ten 


75 


BRIDE’S COOK BOOK 
or fifteen minutes. If there is danger of fat in pan being scorched, add 
a few spoons of boiling water. Allow from ten to twenty minutes per 
pound of meat, according as it is desired, rare or well done. When done 
remove to hot plate. Thicken gravy in pan with browned flour, adding 


more water as necessary and add seasoning. An onion may be laid on 


top of the roast to give it flavor, but should be removed before serving. 

In purchasing meat one should know how to select the best quality, 
and the most useful pieces. 

Beef, which stands at the head of the list, as being most generally 
used and liked, should be of a bright, clear red, and fat white. It should 
be well clothed in fat, to insure it being tender and juicy. The finest 
pieces are the sirloin and the ribs—the latter making the best roasting 
piece in the animal. 

In cooking steaks remember it is far better to turn over three or 


four times on a platter containing a little olive oil than it is to hammer ~ 


them, to make them tender. The eg a is not to force out the juice, but 
to soften the fibre. 

In selecting pork, one cannot exercise too great care in examining 
it. Do not buy any that is clammy or has kernels in the fat. Remember, 
too, when the rind is hard it is old. 

Veal should be fine in grain, of a delicate pink, with Steuty of idnest 
fat. It should never be eaten under two months old. 

Mutton should be firm and juicy, the flesh close-grained, the fat hard 
and white. ° 


To Clarify Drippings 


Drippings accumulated from different cooked meats (except mutton, 
which has a strong flavor), can be clarified by putting all into 2 hasin 
and slicing into it raw potato, allowing it to boil long enough for the 


potato to brown, which causes all impurities to disappear. Remove from 


the fire, and when cool drain into basin and set in a cool place. 


BEEF 


Hint on Cooking Roast Beef 


For roast beef to be juicy and tender when done, it should be basted 
every few minutes so in order to save yourself this trouble, place a large 
piece of beef suet on top of the roast; have baking pan perfectly dry 
and oven very hot; place in the oven and let cook the allotted time— 
say half an hour, according to the size. You can be about your inside 
work and in the allotted time your roast is done to a beautitul brown 
and is very juicy, as it has been constantly basting itself all the while 
with the suet. Take roast out of pan, pour off drippings in a bowl and 
make a gravy on top of stove. A nice addition to this is to put half 


dozen or so peeled potatoes in the pan with roast when placing it in 


to cook, and they will be done to a nicety when the roast is. On taking 
up roast lay baked potatoes around same. This was an experiment and 
proved very successful, and saves a great deal of work and worry. 


76 


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-BRIDE’S COOK BOOK 


ie | Ox-Tail Saute 
About 20 cents worth of ox-tail for three people. Have them dis- 


_ jointed in pieces about an inch long. Take one large onion and brown in 


butter, one carrot, one turnip, one small piece of garlic, enough water to 


_ cover and cook slowly for four hours. 


Boiled Beef With Cabbage—-German Style 


Take one head of cabbage, and after removing all soiled and bruised 
leaves, cut in sections lengthwise making about eight or nine pieces, 
leaving the piece of heart attached to each piece to hold it together. 
Place in the kettle on top of beef, which has been boiling some time; 


boil together for one hour. Salt to taste and pepper. Lift out the meat, 
___ let the cabbage boil a few moments longer in the beef broth and send it 
_. to the table. 


Hot Beef Loaf 


Take three pounds of steak from the round and grind it through 
a chopper. Beat two eggs, pepper and salt, one and _ one-half 
of fresh, soft bread crumbs. Press this into a shallow, oblong, 
tin loaf-shaped pan and cover with about eight slices of salt pork, 
cut thin. ~ Add one-half cupful of water to the pan, bake an hour, 
basting often, then put in on a warm platter, removing pieces of pork 
Thicken the gravy in the pan with a little Albers flour, and one-half can- 
ful of stewed mushrooms; pour over and around the meat and serve hot. 
It is good when cold.if cut in slices and served with lettuce salad. 


Creamed Dried Beef 


Pick in small pieces one-fourth of a pound of thinly-cut rather 
moist dried beef and brown in a little butter. When brown pour in it 
a coffee-cup of milk and cream. Let it come to a boil and slightly 
thicken with a little butter and Albers flour creamed together. When it 
boils, pour it over a platter of brown toast and serve it at once. 


Beef Pie With Potato Crust 


When you have used the best of a cold roast of beef take the small 
pieces, or as much as will half fill a granite baking pan; also any gravy, 
a lump of butter, a bit of sliced onion, pepper and salt, and 
enough water to make plenty of gravy; put over a fire, thicken by 
dredging in a tablespoonful of Albers flour; cover it up where it may 
stew gently. Now boil a sufficient quantity of potatoes to fill up your 
baking dish, mash smooth and beat light with milk and butter and place 
in a thick layer on top of meat. Brush it over with egg, place the dish 
in an oven and let remain long enough to become brown. There should 
be a goodly quantity of gravy left with the beef, that the dish be not dry 
and tasteless. 

Rolled Steak 


Take a good rump steak, flatten and lay upon it a seasoning made of 
bread crumbs, parsley, pepper and salt, mixed with butter Beaten to a 
cream. Roll up the steak, bind it evenly, and lay it in a dish with a cup 
of boiling water. Cover with another dish and bake forty minutes, bast- 


re 


BRIDE’S COOK BOOK 


ing frequently. Remove the cover and let it brown before sending to 
table. Thicken the gravy with browned flour, and sérve very hot. The 
twine should be cut off before sending to table. 


Pot Roast 


Put a very little drippings in an iron kettle. When hot, lay the 
beef in. Add an onion chopped and fried till brown in butter; pour in 
water to half height of meat; add salt and pepper, and cover as close as 


possible. Thicken the gravy. Simmer from two to three hours, accord- 


ing to weight. When done, take up, and pour‘the gravy over it and 
serve. 
_ Hamburg Steak 


The round of beef is usually taken for this purpose. Grind or chop 
a pound very fine, removing all the fiber or fat. Add one-half a teaspoon 
of onion juice, of salt, one-fourth of a teaspoon pepper, a little nut- 
meg and one egg. Make into small balls, and press them flat. Fry 
them in butter. Make a brown gravy of the butter used in frying. Let 
it brown, then add a little soup stock. Pour a little on each cake. 


Kidney Stew 


Take three kidneys, which must be cut lengthwise into three pieces. 
Wash these well and dry, wiping them very carefully. Warm three 
tablespoons of butter, put in kidneys before really hot, with very little 
mace and pepper, and salt to taste, one teaspoonful of chopped onion 
and a cupful of good brown gravy. Simmer all together, closely cov- 
ered, about ten minutes. Add the juice of one-half a lemon and a pinch 
of grated lemon peel; take up the kidneys and lay upon a hot dish, with 
fried or toasted bread underneath. Thicken the Braye with browned 
flour, boil up once, pour over all and serve. 


Fried Brains 


One nice calf’s brain, beaten egg, sifted cracker crumbs, butter, 
parsley. Soak the brain in cold water, then scald for just one second, dip 
it in egg and crumbs, and fry a light brown on both sides in butter. 
Garnish with parsley and serve hot. 


Irish Stew—Beef or Mutton 


Take two pounds round steak or mutton chops, six potatoes, two 
turnips, four small onions, nearly a quart of water. Place meat in stew- 
pan, add vegetables, pour in one and one-half pints of cold water; cover 
closely, let stew gently till vegetables are ready to mash and the greater 
part of the gravy is absorbed. Serve hot. 


Boiled Beef Tongue 


Clean three fresh tongues and place in a kettle with just enough 
water to cover and one cup of salt; add more water as it evaporates, so as 
to keep the tongues covered until done—when they can be easily pieced 


with a fork; take out and if to be served at once remove the skin. If ~ 


wanted for future use, do not peel until needed. If salt tongues are 
used, soak over night and omit the salt when boiling. 


78 


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BRIDE’S COOK BOOK 


Beef’s Heart Stuffed js 


After washing the heart thoroughly cut it into dice one-half inch 
long; put into a saucepan with water enough to cover. Remove scum. 
When nearly done add a sliced onion, a stalk of celery chopped fine, 
pepper and salt and a piece of butter. Stew until the meat is very tender. 
Stir up a tablespoonful of Albers flour with a small quantity of water 
and thicken the whole. Boil up and serve. 


Beef Stewed With Onions 


Cut two pounds of tender beef into small pieces, season with pepper 
and salt; slice one or two onions and add to it, with water enough to 


_makeagravy. Let it stew slowly, till the beef is thoroughly cooked, then 


add some pieces of butter rolled in Albers flour, enough to make a rich 
gravy. Cold beef may be cooked in the same way, but the onions must 
then be cooked before adding them to the meat. Add more boiling water 
if it dries too fast. 

° Beef Timbales 


Free left-over meat from fat and gristle, put through meat chopper, 
cutting finely. To one pint of meat add one teaspoon of salt, one-eighth 
teaspoon of pepper, put one-half cup of stock or water, two tablespoons 
of bread crumbs and one tablespoon of butter together in a saucepan over 
the simmering burner; when hot, add to it the meat; take from the fire 
and stir in carefully two whole eggs, well beaten. Put mixture in but- 
tered custard or timbale cups, stand in baking pan half filled with hot 
water. Bake in moderate oven fifteen to twenty minutes. Serve with 
tomato sauce. 

£ Fried Tripe 


Should be washed in warm water and cut into squares of three 
inches; take one egg, three tablespoonfuls of Albers flour, a little salt 
and make a thick batter by adding milk; fry out some slices of pork, 
dip the tripe into the batter and fry a light brown. 


Tripe Stew 


Melt in stew kettle two tablespoonfuls lard, one of butter; add three 
medium-sized onions, three cloves and garlic, all chopped very fine; one 
cup chopped greens, a little parsley; one-quart can strained tomatoes, 
a pinch of dried mushrooms, if handy; pepper and salt to suit taste; six 
large potatoes cut in quarters, lastly, three pounds plain boiled tripe 
cut in thin strips. Add boiling water if too dry. Serve hot. 


Hash 


Take cold pieces of beef that have been left over and chop them fine; 
then add cold boiled potatoes chopped fine; add pepper and salt and a 
little warm water; put all in a frying-pan and cook slowly for about 
twenty minutes. 


Beef a la Mode 


Take a piece of meat, cross-rib is best, put a slice of bacon or some 
lard in the bottom of pot, then the meat, and fill up with water till the 
meat is covered; then take two onions, some pepper-corns, cloves, bay 
leaves, one carrot and a crust of brown bread, salt and some vinegar; 


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BRIDE’S COOK BOOK | ee 


put all this in over the beef, keep the pot well covered; fill up with more __ 
hot water if it boils down, and let it boil three hours; then burn a table- 
spoonful of Albers flour, with some butter, a nice brown, thin with the 
gravy and let it boil up once more with the meat; then put the beef in ~ 
a deep dish and‘strain the gravy over it; add more vinegar to taste; serve 
with fried potatoes and red cabbage. | . 


Braised Beef 


Wipe and trim six pounds round or rump of beef without bone. 
Sear brown on all sides in very hot frying-pan over hot fire. In braising 
‘pan or iron kettle put layers of sliced onions, turnips and carrots, sweet 
herbs, one teaspoonful of salt, one-half teaspoonful of pepper; on 
this lay meat, add pint boiling water (or water and stewed tomatoes). 
Cover closely and cook four hours in moderate oven. If water evapor- 
ates rapidly, add more. Put meat on hot platter. Strain, thicken and 
season gravy. The vegetables may be served separately if desired. | 


Corned Beef 


Should be cooked in plenty of cold water brought slowly to a boil; if 
very salt, the meat should be soaked over night; but if young and not 
too strongly brined this will not be necessary. It should be cooked long 
enough to make tender, so that in a brisket or plate piece the bones may 
be readily removed. Preserve the liquor in the pot, and if any of the 
meat remains after the first meal, return it and let it stand over night in 
the liquor, so that:it may absorb it. If no meat remains to be returned to 
the liquor, the latter will make a good soup for next day’s dinner, if the 
beef was not too salt. 


Beef Steak Pie—French Style 


Take a nice piece of beef, rump or sirloin, cut in small slices; slice 
also a little raw ham; put both in a frying-pan, with some butter and 
small quantity chopped onions; let them simmer together a short time 
on the fire or in the oven; add a little Albers flour and enough stock to 
make sauce; salt, pepper, chopped parsley and Worcestershire sauce; 
add some sliced potatoes, and cook together twenty minutes; put this ~ 
into a pie-dish, with a few slices of hard-boiled eggs on top, and cover 
with a layer of common paste. Bake from fifteen to twenty minutes in a 
well-heated oven. All dark-meat pie can be treated precisely in the same 
way. 


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Spiced Beef : ; 
Four pounds of round of beef chopped fine; take from it all fat; © 
add to it 8 dozen small crackers rolled fine, 4 eggs, cup of milk, tablespoon 
mace, 2 black pepper, 1 melted butter; mix well, put in pan that it will 
just fill, packing it well; baste with butter and water, and bake two hours 
in a slow oven. 
Roast Beef With Yorkshire Pudding 


Have your meat ready for roasting on Saturday, always. Roast upon 
a grating of several clean sticks (not pine) laid over the dripping pan. 
Dash a cup of boiling water over the beef when it goes into the oven; 
baste often, and see that the fat does not scorch. About three- “quarters 
of an hour before it is done, mix the pudding. : 


80 


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BRIDE’S COOK BOOK 


Yorkshire Pudding 


One pint of milk, four eggs, whites and yolks beaten separately, two 
_ cups of Albers flour (prepared flour is best), one teaspoonful of salt. 
____Use less Albers flour if the batter grows too stiff. Mix quickly; pour off 

the fat from the top of the gravy in the dripping pan, leaving just enough 


to prevent pudding from sticking to the bottom. Pour in the batter 
and continue to roast the beef, letting the drippings fall upon the pudding 
below. The oven should be brisk by this time. Baste the meat with the 
gravy you have taken out to make room for the batter. In serving, cut 
the pudding into squares and lay about the meat in the dish. 


MUTTON AND LAMB 
Roast Mutton 


~ Get a leg of eight pounds, which has hung about a week, weather 
allowing. During hot weather this joint get quickly tainted.» Rub it 
lightly with salt and put it. at once before a brisk, sharp fire. Place it 
close to the fire for five minutes, then place it in the oven and let it 
roast slowly until done. Baste continually with good dripping until that 
from the joint begins to flow. When within twenty minutes of being 
done, sprinkle it with Albers flour, and baste with butter or dripping; 
and when the froth rises, serve on a hot dish. Make a gravy, throw off 
the fat, when any gravy, if the dripping pan has been floured, will adhere 
to it. Add a little stock and a little boiling water, pepper and salt. Pour 
the gravy around the meat, not over it. 


Boiled Mutton or Lamb 


Trim and wipe the meat. Have ready kettle of rapidly boiling salted 
water. Immerse meat, boil hard five minutes, then reduce to gentle sim- 
mer. Allow fifteen minutes per pound. Lamb should always be well 
done; mutton may be rare. A little rice may be added to water to keep 
meat white. : 


Mutton Pie 


A very good family pie is made with the remains of a cold leg, loin 
or any other joint of mutton from which neat slices of rather lean meat 
can be cut. These should be put with a good seasoning, in alternate 
layers with thin-sliced potatoes, into a pie-dish, commencing at the bot- 
tom with some of the meat, and finishing at the top with potatoes. 
Parsley, herbs or onion, a little mace and white pepper and salt at discre- 
tion. A cupful of good gravy from the meat be poured into the pie 
before the crust is put on. Suet is generally used for the crust. 


- Mutton Patties 


Mutton patties are made with cooked meat, which is minced, then- 
hashed in gravy, season with pepper and salt, and catsup. The mince 
should not boil, hot and thickened. Patty pans, lined with half paste 
and filled with meat, will require a very short time to bake. Cover with 
the paste, and put them into a quick oven for fifteen minutes. 


81 


BRIDE’S COOK BOOK 


Breaded Mutton 


Sew the mutton up 1n a thin cloth, lay it in a sauce-pan, nearly cover 
it with cold water and stew gently, allowing ten minutes to each pound. 
Take it out, unwrap and lay it in a’ baking dish, brush over with warm 
drippings, dredge with flour and set in the oven for one-half of an hour, 
basting freely with its own broth. A few minutes before taking it up 
strew thickly with crumbs, fine and dry, bits of butter over it, and brown. 


Mutton Haricot 
Cut two pounds breast mutton in pieces, roll in Albers flour, brown 


in drippings. Transfer to stewpan, add two sliced onions, cover with — 


boiling water and simmer until very tender. Add one pint parboiled po- 
- tatoes or one pint boiled macaroni and one pint shelled peas; season, 
simmer till vegetables are done. 

Lamb Sweetbreads 


Two or three sweetbreads, one-half pint of veal stock, aie pep- 
per and salt to taste, small bunch of green onions, mace, thickening of 


butter and flour, two eggs, nearly one pint of cream, one teaspoonful of © 


minced parsley, a very little grated nutmeg. 

Mode—Soak the sweetbreads in luke-warm water, and put them into 
a saucepan with sufficient boiling water to cover them, and let them 
simmer for ten minutes; then take them out and put them into cold water. 
Now lard them, lay them in a stewpan, add the stock, seasoning, onions, 
mace and a thickening of butter and Albers flour, stew gently for one- 
quarter of an hour or twenty minutes. Beat up the eggs with the cream, 
to which add the minced parsley and very little grated nutmeg. Put this 
to the other ingredients; stir it well till quite hot, but do not let it boil 
after the cream is added or it will curdle. Have ready some asparagus 
tops, boiled; add these to the sweetbreads and serve. 


Lamb or Mutton Stew 


Part of a breast of mutton or lamb; cut in bits as many potatoes, 
pepper and salt to taste, two onions, a bunch of parsley, a bunch of sweet 
herbs. Stew together in water to cover two hours, gently. Put in a 
teacupful of tomato catsup and boil up again. Serve hot. 

Broiled Mutton Chops 


Select one dozen chops cut from the loin; trim, season with salt and 
pepper ; dip in melted butter and broil over a clear fire, nearly ten minutes, 
turning frequently. Lay on warm platter and garnish with parsley. 


Irish Stew 


Cut two pounds of chops from the best end of a neck of mutton, and 
pare away all the fat. A portion of the breast may be cut into squares 
and used, but a neck, of mutton is the best joint for the purpose. Take as 
many potatoes as will amount, after paring, to twice the weight of the 
meat. Slice with 8 large onions. Put layer of potatoes and onions at the 
bottom of stewpan. Place the meat on this and season it plentifully with 
pepper, and lightly with salt. Pack closely and cover the meat with an- 
other layer of potato and onion. Pour in as much water or stock as will 
moisten the topmost layer, cover the stewpan tightly, and let its con- 
tents simmer gently for three hours. Don’t remove lid, as this will let 
out the flavor. 


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BRIDE'S” COOK BOOK 


Sweetbread Croquettes 

Wash and parboil one pair of sweetbreads, then put into cold water; 
remove outside skin and all membrane; then with silver knife chop in 
small pieces and measure. There should be one-half of a pint of chopped 
meat. Put one-quarter pint of cream into a_sauce-pan; rub together one 


_ level teaspoonful of butter, a heaping teaspoonful of Albers flour; stir 


into the hot cream until you -have a smooth paste; add the yolk of one 
ege and the sweetbread; mix and cook one minute, take from the fire 
and if desired, add one dozen mushrooms chopped fine; if fresh they 
must be cooked before chopping; add one tablespoonful of salt, one salt- 
spoonful of pepper, one teaspoonful of finely-chopped parsley, 10 drops 
of onion juice; mix well. When cool form into croquettes; roll into 
beaten eggs and bread crumbs, fry in hot lard. 


- Knuckle of Veal 


Cut in small thick slices, season with salt and pepper, flour lightly 
and fry it brown, lay in saucepan and cover with water. Skim well and 
season with thyme and parsley and a little mace. Simmer for two hours 
and a half, then thicken the gravy with a little Albers flour and add a 
piece of butter, and salt to taste. | 


Veal Pie 


Use the neck or any part of the veal which you prefer. Cook it by 
boiling an hour, then place the meat in a very deep dish, and when you 
lay on the upper crust wet the edge of the under crust all around and 
flour it; then lay on the upper crust and press your hand upon the edge, 
so that the Albers flour and water will make the crusts adhere and pre- 
vent the gravy from escaping. Stick the top several times with a large 
fork. If you have pieces of crust left, cut them into leaves and orna- 
ment the pie. Bake for about one-half hour. 


Veal Cutlets With Vermicelli—German Style 


Remove all the fat, but not the small rib of the cutlet, season and 
turn in egg and crumbs, or dip in melted butter, then in cheese mixed 
with an equal quantity of crumbs; let this absorb, then dip in the egg 
and again in the cheese mixture. Stand aside for two hours, then fry 
in plenty of butter the same as doughnuts. Meanwhile boil some vermi- 
celli in salt water until well done, then drain and mix with tomato sauce, 
arrange the vermicelli in the center of a chop platter and place the cut- 
lets around them. . Serve hot. 

Veal Croquettes 

One pint minced cooked veal, half a pint of milk, two tablespoonfuls 
of Albers flour, three tablespoonfuls of butter, one level tablespoonful 
of salt, one-third teaspoonful of pepper, one-half teaspoonful onion 
juice, one teaspoonful of lemon juice. Put the milk in a saucepan. Beat 
the butter and Albers flour together and stir in the milk as soon as it 
boils. When the sauce is smooth and thick add the seasoned meat and 
cook for three minutes. Beat three eggs together and pour half of them 
over the cooking meat. Take from the fire at once and stir well. Pour 
into a platter and set away to chill. When chilled make into cylindrical 
shapes and roll gently on board sprinkled with dried bread crumbs. Drop 
the croquettes in the beaten eggs and then in bread crumbs and fry. 


93 


BRIDE’S COOK BOOK 
Roast Loin of Veal 
Leave in the kidney, around which put considerable salt. 
dressing the same as for fowls; unroll the loin, put the stuffing well 


around the kidney, fold and secure with several coils of white cotton 
twine wound around in all directions; place in a dripping pan, with the 


thick side down, and put in a rather hot oven, letting it cool down to ~ 


moderate; in one-half hour add a little hot water to the pan, and baste 
often; after half an hour turn over the roast and when done sprinkle 


lightly with Albers flour and baste with melted butter. Before serving — 


carefully remove the twine. A roast of four or five pounds will bake in 
about two hours. For a gravy, skim off some of the fat if there it too 
much in the drippings; dredge in Albers flour; stir until brown, add hot 
water if necessary ; boil a few minutes, stir in sweet herbs as fancied and 
put in a gravy boat. Serve with green peas and lemon jelly. 


Entree of Veal 


Take a piece of butter the size of an egg, three pounds of raw 
veal, one teaspoonful salt, one of pepper and two eggs. Chop fine and 
mix together, adding two tablespoonfuls of water. Mold this into a loaf, 
then roll into two tablespoonfuls of pounded crackers and bake two 
hours. When cold, slice. 


Fried Sweetbreads 


For every mode of dressing they should be prepared by half boiling, 
and then putting them in cold water; this makes them whiter and firmer. 
Dip in beaten egg and then in bread crumbs, pepper and salt and fry in 
lard. Serve with peas or tomatoes. | 


Veal Cutlets, Breaded 


Trim and flatten the cutlets, add pepper and salt, and roll in beaten ~ 


egg, then in cracker crumbs. Fry in good dripping, turn when the lower 
side is brown. Drain off the fat, squeeze a little lemon juice upon each, 
and serve in a hot flat dish. 


Calves Liver and Bacon 


Cut liver in one-half inch slices, soak in cold water twenty minutes, 
drain, dry and roll in Albers flour. Have pan very hot. Put in bacon 
thinly sliced, turn until brown; put on hot platter.. Fry liver quickly 
in the hot fat, turning very often. When done, pour off all but one or 
two tablespoons fat, dredge in Albers flour until it is absorbed, and stir 


till brown. Add hot water gradually to make smooth gravy, season and - 


boil one minute. Serve separately. 
Veal Loaf 


Three pounds chopped veal, one pound fresh pork chopped fine, 
three well beaten eggs, butter size of an egg, one pint of bread crumbs, 
1 tablespoon of salt, 1 teaspoon black pepper, one-half teaspoon each of 
thyme and sage. Make into loaf, take piece of white muslin and wrap 
securely, also the ends. Place in a baking pan with very little water. 
Baste often. Turn so as to brown both sides. Leave in cloth until cold. 


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Make ai. 3% 


"BRIDE'S COOK BOOK et 


Bee ey Meat and Their Uses. 


ae | Every housekeeper—in fact everyone who has marketing to do— 
Houle know something of the cuts of all common meats, and the most 
In the illustrations below 


desirable way of preparing each for the table. 
are shown the location of these cuts. 


I chy hy Nya aos te 


| 
| 
' 
L BEEF. 15. Loin (including Tenderloin and 
Pe eee Not used for fodd. Sirloin.) For Roasts and Steaks. 
| ta Pe dk a ; (A choice selection.) 
Bere Hue & pets piesa re Se ee ilanic or Skirt 1. Rolled ae 
any Stews, for making Corne Braising, Boiling, Corned Beef. 
: ’ 17. Rump. Roasts and Steaks. (This 
3. Neck. For Soups, Stews, Beef should be cut across the grain.) 
= (¥ea,-Boiling and Corned Best. 18. Veiny Piece. For Stews and 
4. Second and Third Chuck. Brown Soups. 
Stews, Braising, Steaks, poorer 19. Round. Stews, Beef Tea, poorer 
Roasts. Steak. 
5. First Chuck. For Roasts. 20. Leg. Soups and Stews. 
6. First Cut of Ribs. Ror Roasts. 21. Tail. For-Soups. 
7. Middle Cut of Ribs. For Roasts. 22. Pin Bone. For Roasts. 
f The bones, gristle, tendons and 
: 8. Back Ribs. For Roasts. other gelatinous portions are good for 
9. Plate (no bones). Stews, Soups, ‘soup stock. 
Corned Beef. MUTTON. 
4 10. ee cate jen Brown Stews, 1. Shoulder. For Boiling. 
5 ated aa 2. Breast. Roast, Stews and Chops. 
7 Liz Butt-End Brisket. Soups, Stews, 3. Loin. Best end for Roasts, 
j Corning. Chops. 
| | k. Best end for Cutlets, 
12. Bolar (no _ bones.) Corning, 4 protean Dies, is of 3 
“tee egal 5. Neck. For Stewing Pieces. 
pe 13. Bony end of Shoulder. For 6. Head. Not used. . 
: Soups. 7, Loin. For Roasts, Chops. 
4 i 
"9 14. Shin. For Soups. 8. Leg. For Roasts, Boiling. 
@ 


al 


BRIDE’S COOK BOOK 


PORK 
To Roast a Leg of Pork 


Choose a small leg of fine young pork; cut a slit in the knuckle with 
a sharp knife, and fill the space with sage and onions, chopped, and a 
little. pepper and salt. When one-half done, score the skin in slices, 
but do not cut deeper than the outer rind. Apple sauce should be served 
with it. 


Salt Pork, Cream Gravy, Southern Style 


Cut sweet cured salt pork into half-inch slices, put into saucepan, 
cover with cold water and bring to boiling point. Drain oft water, add 


cold water, stand a few minutes, roll in Albers flour, two parts, corn 
starch, one part, mixed and seasoned with white pepper. Have one 


tablespoonful of hot bacon fat in the frying pan to prevent pork from . 


sticking. Pour off fat as it melts while frying, brown and fry until re- 
duced one-half. For one and one-half cups cream gravy allow three 


spoonfuls melted fat, add two level tablespoonfuls corn starch. Cook 


three minutes in the hot fat without browning, then add one and one- 
half cups milk, one-quarter teaspoonful salt, and cook until smoothly 
thickened. Serve for breakfast with baked potatoes and hot biscuit. 


Roast Spare-Rib 


Trim the ragged ends of a spare-rib neatly, crack the ribs across 
the middle, rub with salt and sprinkle with pepper. Fold over, stuff with 
a turkey dressing, sew up tightly, place in dripping pan with a pint of 
water, baste often, turning it once or twice so as to bake both sides a 
tich brown. 


Saddle of Pork, Roasted 


Have your buteher cut a saddle of pork as he would a saddle of 
mutton. Strip off the skin, trim the joint neatly and cover the fat with 
buttered paper. Have a clear fire and baste often. One-half of an hour 
before it is taken up remove the paper, dredge the meat lightly with 
Albers flour, and baste until it is brightly browned. Serve brown gravy 
and apple sauce or tomato sauce with it. If liked, the skin can be left on 
and it will then require to be scored lengthwise, the same way in which 
the saddle is carved. 


Fried Pork Chops 


Cut the chops about half an inch thick and trim them neatly; put a 
frying-pan on the fire, with a bit of butter; as soon as it is hot, put in 
your chops, turning them often till brown all over; a few minutes before 
they are done season with powdered sage, pepper and salt. 


Pork Tenderloin 


Tenderloins should be sliced crosswise and flattened, then fried o1 
broiled, season with salt and pepper. When done, move to platter and 
make gravy by sprinkling a little Albers flour into the hot fat; if not 
enough add a little butter, stir until browned and add a little milk or 
cream, stir until it boils and pour over the dish. 


86 


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SES RPE he Rae aici ali ee 
Paes PETES COOK IBOOK 


Fried Salt Pork 


Take thin slices of pickled pork; fry lightly. Then mix a batter of 
egg and Albers flour and milk and place the pork in this till it has be- 
come completely covered and fry to a light brown. 


Salt Pork 


Cut as many slices as needed; if for breakfast, the night previously, 


and soak over night in a pint of milk and water, about one-half milk, 
either skimmed milk, sour milk or buttermilk; rinse till the water is 
clear, and roll in corn meal and fry. It is as nice as fresh pork. 


Fried Ham and Eggs 


Cut slices of ham very thin, trim off the rind, put into a frying-pan, 
cooking until crisp. Place on a hot platter; pour off some of the grease, 
then carefully break the eggs separately in a small plate so that no bad be 
cooked, and slip each egg gently into a frying-pan. Do not turn them 
while frying, but gently tip.the pan so that the hot lard will be over them 


all. Cook about three minutes; the white must retain its transparency so 
that the yolk can be seen through it. Lay a fried egg upon each side of 


ham and serve hot. 
To Boil a Ham 


Well soak the ham in a large quantity of water for twenty-four 


‘hours, then trim and scrape it very clean, put it into a large pot with 


more than sufficient water to cover it; put in a blade of mace, a few 


_ cloves, a sprig of thyme and two bay leaves. Boil it for four or five hours, 


according to its weight; and when done, let it become cold in the liquor 
in which it was boiled. Then remove the rind carefully, without injuring 
the fat, press a cloth over it to absorb as much of the grease as possible, 
and shake some bread raspings over the fat. Serve cold, garnished with 
parsley. 
; | Roast Pig 

Select a pig about six weeks old, wash it thoroughly inside and out- 
side; wipe dry with a towel, salt inside and stuff it with a rich fowl 
dressing, making it plump. Sew it up, place it in the dripping pan, salt 
and pepper the outside. Pour a little water into the dripping pan, baste 
with butter and water a few times as the pig warms, afterward with 
gravy form the dripping pan. Roast from two to three hours. Make 
the gravy by skimming off most of the grease; stir in the pan a good 
tablespoonful of Albers flour, turn in the water to make it the right thick- 
ness, season and let all boil up once. Strain and turn into the gravy 
dish. Place the pig upon a large platter surrounded with parsley. Send 
to the table hot. In carving, cut off the head first; split the back, take 
off the hams and shoulders and separate the ribs. 


Baked Ham 


Put a medium-sized ham in a pot and cover with sweet cider. Let 
it simmer gently for three and one-half hours. Skim frequently to re- 
move the grease as it rises. When tender take out and remove the rind; 
cut the fat on top into diamonds and in each diamond stick a clove; then 
rub over the top of the ham one-half of a cupful of maple syrup, place in 
the oven and bake slowly for forty-five minutes. 


87 


BRIDE’S COOK BOOK 


Tortilla of Ham | 
One-half of a pound of ham is to be cooked, then chopped and put 


with one tablespoonful of butter into a pan. Beat three eggs well and — a 


season. Pour them into the ham and stir for a minute, then let set, being 
careful that it does not adhere to the pan. When it is a little brown, turn 
and brown the other side. . 


Pork Chops With Tomato Gravy 


Trim off skin and fat; rub the chops over with a mixture of pow- 
dered sage and onion; put small pieces butter into frying-pan; put in the 
chops and cook slowly, as they should be well done. Place chops on 
hot dish; add a little hot water to gravy in pan, one large spoon butter 
rolled in Albers flour, pepper, salt and sugar, and one-half cup juice 
drained from can tomatoes. Stew five minutes and pour over the chops 
and serve. 

Pork and Beans 


Soak one quart white beans over night in cold water. Drain, add 
fresh water and simmer till tender. Put in baking pan and place in cen- 
ter one-half pound fat salt pork, parboiled. Mix one teaspoon salt, one- 
half teaspoon mustard and one tablespoon molasses; add this to the 
beans, with enough boiling water to cover. Bake eight hours in a mod- | 
erate oven, adding more water as necessary. : 


SAUCES FOR MEATS, FISH, POULTRY OR VEGETABLES 
) To Make Drawn Butter 


Put half a pint of milk in a perfectly clean stewpan, and set it over 
a moderate fire; put into a pint bowl a heaping tablespoonful of Albers 
wheat flour, quarter of. a pound of sweet butter, and a teaspoonful of 
salt; work these well together with the back of a spoon, then pour into 
it, stirring it all the time, half a pint of boiling water; when it is smooth, 
stir it into the boiling milk, let it simmer for five minutes or more and 
it is done. 

Drawn butter made after this recipe will be found to be most ex- 
cellent; it may be made less rich by using less butter. 


Parsley Sauce 


Make a drawn butter as directed, dip a bunch of parsley into boiling 
water, then cut it fine and stir it into the drawn butter a few minutes 
before taking it up. 

Egg Sauce 


Make a drawn butter; chop two hard boiled eggs quite fine, the white 
and yolk separately, and stir it into the sauce before serving. This is 
used for boiled fish or vegetables. 


Onion Sauce 


Peel some nice white onions, and boil them tender; press the water 
from them; chop them fine and put them to a half pint of hot milk; add 
a bit of butter and a teaspoonful of salt and pepper to taste. Serve with — 
boiled veal or poultry or mutton. 


88 


BRIDE'S COOK BOOK 
cee - Anchovy Sauce 


__ Make the butter sauce and stir into it four tablespoonfuls of essence 
-of anchovy and one of lemon juice. | 


| 3 Bread Sauce 
| om 
1-5 


| One pint of milk, one cup of bread crumbs, onion, sliced, pinch - 
f 


_of mace and pepper and salt to taste; three tablespoonfuls butter. 
‘Simmer the sliced onion in the milk until tender; strain the milk and 


_ 


_ pour over the bread crumbs, which should be put into a saucepan. Cover. 
and soak half an hour; beat smooth with an egg-whip, add the seasoning 
and butter; stir in well, boil up once and serve in a tureen. If it is too 
thick, add boiling water and more butter. 

This sauce is for roast poultry. Some people add some of the 
gravy from the dripping pan, first straining it and beating it well in 
~ with the sauce. . 


| 


: 
| 
| 


Cucumber Sauce 


_____This is.a good dressing for fish cutlets and fish fried in deep fat. 
_ Melt one tablespoonful butter in a saucepan, add one tablespoonful corn 
starch and one tablespoonful Albers flour; mix, add three-quarters cup 
vinegar and quarter cup water. Cook till smooth, then add one teaspoon- 
ful salt, one teaspoonful sugar and one-quarter teaspoonful celery salt. 
Pour by tablespoonfuls the cooked mixture into four beaten yolks of eggs, 
return to boiler and stand over hot water. Do not cook, but beat till 
eggs are thickened, remove from water, add four tablespoonfuls olive 
oil, mix well and set to cool. Have ready one cup chopped fresh cucum- 
_bers that have been soaked in ice cold unsalted water till crisp, drained 
dry as possible, and two small sweet midget pickles chopped finely. 
When ready to serve add little salt and paprika to drained cucumber. 
and drain again. When dry, add cucumbers, fresh and pickled, to dress- 
ing. Beat well into dressing and serve cold with fish croquettes or 
similarly cooked fish dishes. May be served with fried oysters, if finely- 
cut crisp cabbage is substituted for the cucumbers. 


Brown Sauce 


In a saucepan, brown one tablespoon butter until dark, but not 
burned, Add one tablespoonful Albers flour, stir until smooth and 
eradually one cup good stock or hot water and stir until smooth and 
thick. Season with salt and pepper. Simmer five minutes. 


Tomato Sauce 


Simmer together for twenty minutes one pint tomatoes, with one 
bay leaf and slice of onion, strain pulp and add few grains soda. Melt 
two tablespoonfuls butter, add one and one-half tablespoonfuls corn 

starch, mix and gradually add one and one-half cups tomato pulp, salt and 
pepper to taste, cook well, stirring constantly. 


Tartar Sauce 


Make one cup sia younaise! Chop very fine one tablespoontul each 
_of capers, olives, cucumber pickle and parsley. Press in a cloth till quite 
‘dry. Blend gradually with the mayonnaise. For fried or boiled fish. 


a 
: | 7 


89 


BRIDE’S COOK BOOK 


Caper Sauce 


Two tablespoons butter, one tablespoon Albers flour ; mix well; pour. 
on boiling water till it thickens; and one hard-boiled egg, chopped fine, 


~ and two tablespoons of capers. 
Giblet Sauce 


Take the liver, heart, gizzard and neck of a chicken, wash and boil 
in salted water. Let boil till tender. - Take them out with a skimmer 


and chop into coarse pieces. .Put them back, add a little butter and 


thicken to a cream. Pepper and salt, boil a few minutes and serve. 


Sauce Robert 


One cup brown sauce made with stock, one teaspoon sugar, one tea- , 


spoon mustard, one tablespoon vinegar. Simmer five minutes. 


Tomato Mustard 


One peck of ripe tomatoes, boiled with two onions, six red peppers, — 


four cloves of garlic, for one hour; then add a half pint or half pound 


salt, three tablespoons black pepper, half ounce each ginger, allspice, 


mace, cloves; boil again for one hour longer, and when cold add one 
pint of vinegar and a quarter pound of mustard; and if you like it very 
hot, a tablespoonful of cayenne. 


Mint Sauce 


Mix one tablespoon of white sugar to a half teacup of good vinegar ; 
add the mint and let it infuse for half an hour in a cool place before send- 
ing to the table. Serve with roast lamb or mutton. 


Celery Sauce 


Mix two tablespoons Albers flour with half teacup butter, have ready — 


a pint of boiling milk; stir the flour and butter into the milk; take three 
heads of celery, cut into small bits and boil for a few minutes in water, 
which strain off; put the celery into the melted butter and keep stirred 
over the fire for five or ten minutes. This is very nice with boiled fowl 
or turkey. 


Currant Jelly Sauce 


Melt one-half glass currant jelly over slow fire. Add one cup hot — 


brown sauce; stir well and simmer one minute. 


Cream or White Sauce 


i) pe ER 


OM TRIER SEEN SI AED ENTE pO AN RS LEE bly FG GAT 


One cupful milk, a teaspoonful Albers flour and a tablespoonful of — 
butter, salt and pepper. Heat butter in pan when hot, but not brown, add © 


the flour. Stir until smooth; gradually add the milk. Let it boil up 


once. Season with salt and pepper and serve. This is nice to cut cold ~ 


potatoes into and let them heat through. They are then creamed pota- 


toes. It also answers as a sauce for other vegetables, omelets, fish and 


sweetbreads, or, indeed, for anything that requires a white sauce. If 


you have plenty of cream, use it, and omit the butter. 


90) 


-BRIDE’S COOK BOOK 


Mayonnaise Sauce 


Mix in a bowl one even teaspoon mustard, one of salt and one and 
a half of vinegar; beat in the yolk of a raw egg, then add very gradually 
‘half a pint of pure olive oil (or melted butter), beating briskly all the 


‘egar or fresh lemon juice. Closely covered, it will keep for weeks in a 
cool place, and is delicious. 


, Oyster Sauce 
_. Take a pint of oysters, save a little of the liquor; put with remain- 
ing liquor and some mace and nutmeg, into a covered saucepan and 


‘simmer them on hot coals for about ten minutes; then drain them. Oys-— 


ters for sauce should be large. Having prepared in a saucepan some 
drawn or melted butter (mixed with oyster liquid instead of water), 
pour it into a sauceboat, add the oysters to it and serve-it up with 
boiled poultry or with boiled fresh fish. Celery first boiled and then 
chopped, is an improvement to oyster sauce. 


Lobster Sauce 


Put the coral and spawn of a boiled lobster into a mortar with a 
‘tablespooniul of butter, pound it to a smooth mass, then rub it through 
‘a sieve; melt nearly a quarter of a pound of sweet butter, with a wine- 
glass of water or vinegar, add a teaspoonful of mustard, stir in the coral 
and spawn and a little salt and pepper, stir it until it is smooth and 
‘serve. Some of the meat of the lobster may be chopped fine and stirred 
into it. 
c Olive Sauce 


-.» One cup brown sauce, twenty-four stoned olives, one tablespoon 
sherry. Simmer olives in hot water ten minutes. Drain, add sauce, sim- 
mer five minutes; take from fire and add sherry. 


Spanish Sauce 


Boil one quart strong stock down one-half. Make as directed for 
brown sauce, and add two tablespoons sherry. 


Mustard Sauce 


Stir three tablespoonfuls of mixed mustard and a speck of cayenne 
‘into a butter sauce. 
| Curry Sauce 


One tablespoonful of butter, one of Albers flour, one tablespoonful 
of curry powder, one large slice of lemon, one large cupful of stock, salt 
‘and pepper to taste. Cut and fry onion brown in butter; add Albers 
flour, and curry powder; stir one minute, add stock and season with salt 
and pepper; simmer five minutes, then strain and serve. 


Cranberry Sauce 


| Wash and pick one quart of cranberries and put them in a saucepan 
with water to cover, let them stew slowly, stirring often till they are 
‘reduced to a pulp; then sweeten to taste and turn in a deep dish or 
mould. They may be strained and cleared as jelly is prepared. 


4 i) 1 


time. The mixture will become a very thick batter. Flavor with vin-- 


Sea! ee 
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BRIDE’S COOKBOOK — — ) 


Hollandaise Sauce : wR ae 2 


Cream one-half cup butter. Add four well- beaten ege Soi thes 
the juice of one-half of a lemon, one-half teaspoonful of salt and a dash of 
cayenne. Pour a cupful of hot water in slowly. Mix and set in a sauce- 
pan of hot water. Stir until the sauce becomes a thick cream. Do not 
allow it to boil. Stir a few minutes after removing from the fire. It 
is a fine sauce for fish, asparagus or cauliflower. | 


Governor’s Sauce 


Slice one peck of green tomatoes, sprinkle heavily with salt and let 
. them stand over night. Drain well in the morning; cover them with 
vinegar; simmer them with six large onions, three red peppers, one tea 
spoonful each of mustard, ginger, pepper, a pinch of red pepper, a cup- 
ful of brown sugar, and a cupful of grated horseradish. Let them all” 
simmer a trifle over two hours. 


Sauce Piquante 


To. one cup brown sugar add one tablespoon each of chopped capers 
and pickles and simmer five minutes. 


‘Salmon Sauce 


Yolk of one egg, well beaten, one-half cupful of vinegar. Stir in” 
rapidly one-half tablespoon of sugar, salt and pepper, two eee 
fuls of milk, two tablespoontfuls of cream. Let come to a boil, then cool 
and put over salmon. 


Apple Sauce 


Peel, quarter, and core, rich, tart apples; put to them a very little” 
water, cover:them, and set them over the fire; when tender, mash the ny 
smooth, and serve with roasted pork, goose or duck. 


Horseradish Sauce 


A good-sized stick of horseradish is required, which should be er 
into a bowl and a teaspoonful of mustard, a little salt, one-quarter of 2 
pint of cream and vinegar to taste added. Stir all well together. 


Chili Sauce 
| 


Two quarts of ripe tomatoes, four large onions, four chili peppers; | 
chop fine, then add four cups vinegar, three tablespoonfuls brown sugar, 
two of salt, two teaspoonfuls each of cloves, cinnamon, ginger, allspice 
and nutmeg; boil all thoroughly together and bottle after straining: 
through a colander. Be 


Mushroom Sauce 


Dissolve one-half teaspoonful of extract of beef in one-half pint of 
boiling water. Fry one minced onion and one choppéd carrot in a little 
butter or dripping until lightly browned; pour the liquid over them, let 
all boil together for ten minutes and add a dessert-spoonful of mush , 
room catsup, skim, strain, and it is ready for the table. < 


92 


Sweet Cucumber Pickles 


ie no Lake twelve large green cucumbers, cut in slices one-half inch thick 
and soak in weak salt water for about an hour. Make a thick syrup of 
one coffeecupful of granulated sugar, one teacupful of vinegar; tie up 


_ two teaspoonfuls each of cinnamon and cloves in a piece of muslin; boil 
all to a thick syrup, then drain the cucumbers; rinse well in clear water 
_and add to the syrup; set them back on the range and simmer gently for 
three hours. 


2 


n 


te | Ripe Cucumber Pickles—Sour 


_ Take twelve large, ripe yellow cucumbers, cut in halves, take out all 
_ the seeds and pulp; then-cut in oblongs, stand over night in salt water, 
_ next morning rinse them in clear water, drain and wipe as dry as possible, 
_ placing them in jar. Have one-half dozen red peppers prepared by re- 
“moving seeds and cut in small, narrow pieces, have also one fresh horse- 
radish, prepared in same way, in small pieces, and about one pound of 
“mustard seed, sprinkle all these in between the slices of cucumbers; have 
enough boiling vinegar to cover same and pour over. On the third. 
“morning scald vinegar again, adding an extra quantity if it seems weak 
and they are ready to use when cold. They can be put away in glass 
bottles on the third morning. : 


Mixed Pickles 


Slice in an earthen jar one peck of green tomatoes, six large onions, 
and pour over them one cupful of salt. Let stand twenty-four hours and 
drain. Add one quart of cider vinegar, three pounds of brown sugar, 
one-eighth of a pound of white mustard seed, one teaspoonful of ground 
cloves, one teaspoonful of ginger, two teaspoonfuls of mustard, one 
teaspoonful of cayenne pepper and cook slowly for fifteen minutes. 


Sweet Tomato Pickles 


Fight pounds peeled tomatoes, four of powdered sugar, cinnamon, 
- cloves and allspice, each one ounce. Boil one hour, and then add a quart 
of boiling vinegar. 


Green Pickles for Daily Use 


A gallon of vinegar, three-quarters of a pound of salt, quarter. pound 
‘of ginger, one ounce of mace, one-quarter ounce cayenne pepper, an 
“ounce of mustard seed, simmered in vinegar, and when cold put in a jar. 
You may throw in fresh vegetables when you choose. 


Mock Capers 


gz Take green nasturtium seeds when they are full grown, but not 
yellow; dry for a day in the sun; then put them in jars and cover with 
boiling vinegar, spiced, and when cool cork closely. Fit for use in six 
weeks. 


.. 93 
x 


BRIDE’S COOK BOOK 


Mustard Pickles f 


Take equal quantities of cauliflower, little onions and small cucum- 
bers. Look them over carefully and to one peck sprinkle one cupful 
of salt between the layers. Cover with boiling water and let stand 
all night. Drain and wipe dry. To one-half gallon of cider vinegar 
take one-half pound of mustard, one tablespoonful of turmeric, two” 
and one-half of curry powder, two of ginger, one of cayenne pep- © 
per. Stir these together with a little cold vinegar until the lumps are- 
out; then stir it into the half gallon of hot vinegar and keep on stirring 
until it comes to a scald. Pour this over the pickles, stir it once or twice ~ 
for a day or two and then put in glass Jars. s 


: Pickled Cherries 


Stone five pounds of cherries. Take one quart of vinegar, two pounds © 
of sugar, one-half ounce each of cinnamon and mace. Grind the 
spices and tie them in a muslin bag; boil the spices, sugar and vinegar — 
together and pour hot over the cherries. q 


Pickled Beets 


Take the beets when cold, slice them across. Make a liquid of half 
vinegar and water a little salt and pepper, a tablespoonful of sugar and ~ 
put the beets in this. This is only for present use, as if they stand too © 
long they turn white. You can make a bag of spices and boil with them, © 
also a few whole cloves. 


Pickled Sweet Apples 


Make a syrup of two cupfuls of vinegar and four cupfuls of sugar. 
Adda few small pieces of whole cinnamon and a fewcloves. Pare, core © 
and quarter sweet apples; drop in the syrup and let cook till tender.” 
Put in a jar and pour the syrup over. They are ready to eat as soon as” : 
cold and will keep for any length of time if sealed in jars. y 


Pickled Sweet Pears 


Boil together for ten minutes one pint of cider vinegar, one and one- © 
ae pounds of granulated sugar. Tie in a small piece of cloth one-~ 
half dozen whole cloves, one dozen whole allspice and a few pieces of } 
cinnamon. Put with the vinegar and boil. Select small, sweet pears and ~ 
pare; then put into the vinegar; boil gently until the pears look clear, 
then drain off the vinegar, put the pears into jars, reheat the vinegar and 
pour over. Seal, if desired for winter use. 


Pickled Onions 


Select small onions of equal size, perfectly sound ; peel and scald in 
salt water till they are tender, drain and put into class jars ; heat to boil- — : 
ing point sufficient vinegar to cover them, scalding with it mixed whole 
cloves and mace; pour it over the onions, distributing the spices among 
the jars; seal the jars air-tight after pouring the vinegar over the onions. ~ 


inte» Bid 


94 f 


BRIDE’S COOK BOOK 


Pickled Green Tomatoes 


: Let the tomatoes stand in salt water for twelve hours. Then 
‘stick four or five cloves in each one, and pour boiling vinegar over them. 
he them in a jar and set them in a cool place. 

v 


Spiced Currants 
: Five pounds of currants, two pounds of sugar, one pint of vinegar, 
‘one tablespoonful each of salt, pepper, cinnamon and cloves, mash well 
together and boil twenty minutes. 


Tomato Catsup 


Cut the tomatoes in two and boil for half an hour, then press through 
a hair sieve and add spices in the proportion given:below, after which 
boil for about three hours over a slow fire. Remove from fire, turn. 
it out, and let stand till next day, when you must add half a pint of vine- 
gar for each peck of tomatoes. For every like amount of the vegetable, 
add, while boiling, one-eighth of an ounce of red and one-quarter of an 
‘ounce of black pepper, half an ounce each of mace, allspice and cloves, 
‘and two ounces of mustard. Salt to suit, put in a little ginger, and 
essence of celery, if you so desire.. Bottle, seal the corks and put in a 
‘dark, cool place. | 


French Mustard 


One-quarter of a pound of mustard, pour over it half a pint each 
of water and vinegar. Add a pinch of salt and a piece of calamus root 
the size of a pea. Put it on the fire and when it boils add a tablespoonful 
of Albers flour, let it boil 20 minutes, stirring it constantly. Just before 
‘taking it off stir in a teaspoonful of sugar or honey. When cool, put it 
into bottles and cork tightly. 


Pickled Cabbage 


Remove the outer leaves, quarter and reject the stalks. Cut in slices, ° 
‘one-third of an inch thick; put in a jar with salt sprinkled between the 
layers and let stand over night. Next morning drain dry as possible and 
cover with boiling hot vinegar spiced to the taste. - 


Chow Chow 


| Twenty-five young, tiny cucumbers, fifteen onions sliced, two quarts 
‘of string beans, cut in halves, four quarts of green tomatoes, sliced and 
‘chopped coarsely, two large heads of white cabbage. Prepare these 
articles and put them in a stone jar in layers with a slight sprinkling of 
‘salt between them. Let them stand twelve hours, then drain off the 
brine. Now put the vegetables in a kettle over the fire, sprinkling through 
them four red peppers, chopped coarsely, four tablespoonfuls of mustard 
seed, two tablespoonfuls each of celery seed, whole allspice, and whole 
‘cloves and a cupful of sugar. Pour on enough of the best cider vinegar to 
‘cover; cover tightly and simmer well until thoroughly cooked. Put in. 
glass jars when hot. 


A) 


BRIDE'S COOK BOOK — 
it Pepper ‘Catsup ® 
Fifty pods of large red peppers, with the seeds. 

vinegar, and boil until the pulp will mash through a sieve. : 

pulp a second pint of vinegar, two spoonfuls of sugar, cloves, mace, 

spice, onions and salt. Put all in a kettle, and boil to a proper co 1- 

sistency. ere ee 


e 


Pickled Onions and Cucumbers 


Peel ten large green cucumbers and half a dozen small onions, cut 
them into thick slices crosswise and sprinkle with salt. Let stand for a 
day, then drain; put them ina jar, pour over sufficient boiling vinegar to 
cover and keep them in a warm place from twelve to eighteen hours.” 
Drain off the vinegar, heat again and pour over till both the onions and 
cucumbers are quite green, adding a little red pepper and a speck of 
sugar the last time of boiling. Cover tightly and put in cool place. 


Raspberry Vinegar 


Fill a stone jar that is not glazed, with raspberries; pour vinegar 
over them till the jar is full. Let it sand nine days, stirring it every day. 
Strain it off and to every pint of juice add three-quarters of a pound of 
white sugar. Boil it as long as any scum rises, and bottle up for use. 
A dessertspoontful of this in a glassful of water ‘will prove a refreshing 
drink. 


Economy Vinegar 


Save the sound cores and the parings of apples used in cooking. Put 
into a jar, cover with cold water, stand in a warm place, add one-half 
pint of molasses to every two gallons. Cover the jar with gauze; add 
more parings and cores occasionally. This will make a good vinegar, 


x 


96 


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‘flour to the melted butter and slowly add one pint of milk. Add tea- 
-spoontul of salt, one saltspoonful of pepper. Cook until quite thick. 
_Moisten one cup of cracker crumbs with one-quarter cup melted butter. 
“Chop fine one cup of cold boiled ham, separate the cooked yolks and 
whites of eggs, chop the whites fine. Puta layer of buttered crumbs in 
a buttered baking dish, add a layer of whites, next a layer of white 
“sauce, then some of the chopped meat, then yolks rubbed through a fine 
“sieve. Repeat until all the ingredients have been used, having a layer 
of butter crumbs on top. Brown in a hot oven. Very good without 
chopped ham. 


Rum Omelet 


First make a very soft sweet omelet; when on the dish pour over 
some rum and sugar, send it to the table and then set it on fire, basting 
frequently to keep it alight. : 


Baked Eggs 


Place a very little beef drippings in the pan, get it quite hot; break 
an the egg as if for frying. Salt them and set in hot oven a few minutes, 
when they are done. Eat with buttered toast. 


Poached Eggs 


Break the eggs into a warm, buttered pan, being careful to avoid 
breaking the yolks; add a little salt and butter or cream; as soon as 
they begin to whiten stir carefully until they are cooked as desired. 
Scrambled Eggs 


~ 


Two eggs, two tablespoonfuls of milk, half a teaspoonful of salt, half 

‘a teaspoonful of butter; beat the eggs and add the salt and milk; put 

the butter in a small-saucepan, and when it melts add the eggs; stir over 

the fire until the mixture thickens, being careful not to let it cook hard; 

about two minutes will cook it. The eggs, when done, should be soft 
‘and creamy. Serve immediately. 


Dropped Eggs 


Have a quart of boiling water and one tablespoonful of salt in a 

frying-pan. Break the eggs one by one into a saucer and slide carefully 

into the salted water; cook until the white is firm, and lift out with a 
griddle cake turner and place on toasted bread. Serve immediately. 


97 


suo al gata wont 


BRIDE’S COOK BOOK ~ 


Omelet Souffle | : 


Take three eggs, two ounces of butter, one dessert spoonful of © 
chopped parsley, one salt spoonful of chopped onions, one pinch of dried 
herbs. Beat the whites of the eggs to a very stiff froth; mix the yolks _ 
with the parsley and a little salt and pepper. Stir the herbs gently into 
them and continue as in a plain omelet. Fold the omelet and serve im- 


mediately. | “ 
Curried Eggs 


Slice two onions and fry in butter, add a tablespoon curry powder 
and one pint good broth or stock, stew till onions are quite tender, add 
a cup of cream thickened with arrowroot or rice flour, simmer a few © 
moments, then add eight or ten hard-boiled eggs, cut in slices and beat ~ 


them well, but do not boil. 


Eggs a-la-mode 


Remove skin from ten tomatoes, medium size, cut in a saucepan, add ~ 
butter, pepper and salt; when sufficiently boiled, beat up five or six eggs, — 
and just before you serve turn them into the saucepan with the tomatoes, ~ 
and stir them one way for two minutes, allowing them time to be well ~ 


cooked. 
Omelet 


Six eggs, whites and yolks, beaten separately; half pint of milk, six t 
teaspoons corn starch, one teaspoon baking powder, and a little salt; add ~ 


the whites, beaten to a stiff froth, last; cook in a oes butter. 


Spanish Omelet 


Mince very fine enough ham, fat as well as lean, as will fill a small © 
teacup and add two finely-chopped small onions, such as are used for — 
pickling. Beat six eggs, stir the ham into them and fry the omelet the © 


usual way, folding it over when done. 


Omelet au Natural 


Break eight or ten eggs into a basin; add a little salt and pep- } 


per, with a tablespoonful of water; beat the whole well with a ~ 


spoon or whisk. In the meantime put some fresh butter into an 
omelet pan, and when it is nearly hot, put in an omelet; while it is 
frying, with a skimmer spoon raise the edge from the pan that it may be © 


properly done. When the eggs are set and one side is a fine brown, 


double it half over and serve hot. These omelets should be put quite F 
thin in the pan; the butter required for each will be about the size of a © 


small egg. 
Eggs and Bacon 


Cut eight slices of bacon very thin, and fry until crisp; take them 
out and keep hot in the oven. Break four eggs separately into the boiling 
fat and fry until brown. Serve with the eggs laid over the bacon, and 
small fried pieces of bread placed round. Hash may be used instead of 
bacon. 


98 


oe et ees £4 


ys 


_ BRIDE’S COOK BOOK 


Egg Timbales 


Beat six eggs; add to them one and one-half cups of warm 
milk, one-half tablespoonful of salt, dash of pepper, one scant teaspoon of. 
onion juice and one tablespoonful of finely chopped parsley. Thickly 


‘set in the center. Turn out carefully, pour around them a plain white 


“sauce and sprinkle with a little chopped parsley. 


3 


Sunflower Eggs 


_. One egg, one tablespoonful butter, one tablespoonful Albers flour, 
half a cup of milk. Boil egg hard; mash white of egg with fork. Cream 
butter and flour; stir until it foams; add milk and cook. Mix with white 
of egg; turn on a small plate; put yolk through a sieve and cover mixture. 
_ Place pointed bits of toast around plate, representing sunflower. 


Ege Cutlets 


Prepare a thick cream, using one and one-half tablespoonfuls each 
of butter and Albers flour, half of salt, a dash of cayenne, one 
and one-half cups of milk. Stir into this four eggs, which have been 

boiled and coarsely chopped, one tablespoonful of chopped parsley, one 
small tablespoonful of lemon juice, ten drops of onion juice and the yolks 
of two beaten eggs. Stir and cook for a minute. Set aside until chilled. 
Form into small cutlets, dip in beaten eggs and fine bread- crumbs and 
fry a golden brown in fat. ; 


Eggs in Tomato Cups 


Cut a piece from the stem of a tomato, and with a spoon scoop 
out the center. Sprinkle the cavity with a few drops of vinegar. Break 
and carefully drop a raw egg in each.. Place apart on a buttered pan 
and bake in a moderate oven until the eggs are set. Serve with or without 
_a cream sauce. 
| Steamed Eggs 
Beat six eggs into separate cups, and have ready a well-buttered 
dish, into which each egg should be placed carefully. Cover the dish 
to prevent the heat from escaping, and place it over a pan of boiling 
water, first putting small bits of butter lightly over the top of the eggs. 
When they are set sufficiently, sprinkle them with a little salt and serve 
with fried ham or sausages. It takes four minutes to set. 


Egg Nogg 
One egg, one tablespoonful of brandy, one tablespoonful of sugar, 
scant half glass of milk. Beat the white and yolk of egg separately; put 
brandy, sugar and milk in glass and stir thoroughly, then add the beaten 
eggs and serve. 
) Iced Egg 
: Beat very light the yolk of one egg with a tablespoonful of sugar; 
stir in tumblerful of very finely crushed ice; add a tablespoon of brandy 
_and a little grated nutmeg Beat together and -drink immediately. 


= 99 


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HINTS ON COOKING AND SERVING 


Vegetables should be boiled in soft water, if obtainable, if not, a little 
carbonate of soda thrown in will render it so. The water should only ~ 
be allowed to come to a boil before putting in the vegetables. It is best ~ 
to boil vegetables by themselves and to boil quickly. When done take 
them up immediately and drain. 

In cooking all vegetables, a teaspoonful of salt for each two quarts © 
of water is allowed. Most vegetables are eaten dressed with salt, pepper 
and butter, but sometimes a piece of lean pork is broiled with them, 


Sa eee ey 
a ae 


which seasons them sufficiently. q 
Time Table : 

| | 4 

Thirty minutes.—Asparagus, Corn, Macaroni, Mushrooms, Peas, i 
Tomatoes, New Cabbage, Cauliflower. x 
Forty-five minutes.—Young Beets, Carrots, Parsnips, Turnips, Baked 
Potatoes, Rice. 4 
One hour.—Artichokes, String Beans, Sprouts, Greens, Salsify (oys- & 

ter plant), New Onions, Winter Squash. Fs 
Two hours.—Carrots, Parsnips, Turnips. 2 
Three to five hours——Old Beets. 3 
Five to eight hours.—Dried Beans, Dried Peas, Hominy, etc. 3 
Corn Boiled on the Cob | - 

It is difficult to get corn that has been taken fresh from the field, © 
therefore much of its original sweetness is lost. But no time should i 
be lost in cooking it properly. It is a prevalent custom to cook the cob © 
and thereby sacrifice the corn. Put the corn on to cook in rapidly and ~ 


freshly boiling water. After it begins to boil, let it cook for five to eight — 
minutes, take out the water, place on a cloth to steam and keep hot, and 
then on platter to serve at once. 


Paes: < Cs 


Sauted Green Tomatoes - 


Select smooth tomatoes not quite half ripe. Wash, slice one-half 
inch thick, drain, dry and dust with salt and pepper. Egg and crumb the ~ 
slices; put three tablespoons of oil or drippings, with a bit of butter for 
flavor, in a frying pan, and when very hot, put in tomato slices. Fry ~ 
until brown on one side, turn and brown on the other. Remove from ~ 
pan with cake turner to retain shape, place on heated dish and serve with ~ 
Hollandaise sauce. F 

100 ; 


+s Dee a i 


BRIDE’S COOK BOOK 
_ Fried Egg Plant 


Wipe the egg plant, cut in one-quarter-inch slices, soak in salted 


water one hour. Dip each slice in beaten egg and fry in butter until 
e is very soft, outside brown. 


Potato Croquettes 


_ Mix together one pint of hot mashed potatoes, teaspoonful of salt, 

one-third of pepper, one of onion juice, one tablespoonful of butter, 
ne tablespoon chopped parsley, yolks two beaten eggs. Stir over fire 

_until mixture leaves side of saucepan. When cool, shape into croquettes, 

dip each in beaten egg, roll in crumbs, and fry brown in deep kettle of 

smoking hot fat. 

| . Lyonnaise Potatoes 


é _ Heat one tablespoon butter in frying-pan. Add one tablespoon 
“chopped onion. When pale brown add one pint diced boiled potatoes, 
‘seasoned. Shake till butter is absorbed; potatoes should not color. Add 
one tablespoon chopped parsley and take up. 


Potato Cakes 
: - Roast some potatoes in the oven; when done skin and pound ina 
“mortar with a small piece of butter, warmed in a little milk; chop a 
shallot and a little parsley very finely, mix well with the potatoes, add 
pepper, salt, shape into cakes, egg and bread crumb them, and fry a light 
brown. 

ae To Cook Salsify © 


Scrape the root and put into cold water immediately; cut into thin 
slices; boil tender, make a nice white sauce or drawn butter and pour 
over, or boil to a mash; mix with butter, salt, a little milk and pepper, 
_add flour enough and mix as codfish cakes; and fry in the same manner. 


Summer Squash 


The white scallopped ones are the best. Take them before the rind 
or seeds become hard. Wash and cut in moderately small pieces. Boil 
in clear water until tender enough to mash. Then place in a colander and 
drain. Have ready some bread cut in small pieces (not crumbled). Now 
“put in a spoonful of good butter in a skillet. When hot put in the bread 
and stir until brown, then add the squash. Mash and mix well together,. 
and season with pepper and salt. ' 
| Green Peas 
Shell into cold water. Then put them into cold water and let simmer 
‘twenty minutes; season with plenty of butter and salt and a cupful of 
‘cream. Canned peas should merely be turned out of the can, liquor 
poured off the peas, rinsed, and set on to boil. When done add milk, 
butter and salt. When they have come to a boil once they are ready 
for the table. 


101 


BRIDE'S COOK .BOOK: 9 am 


Stuffed Peppers 


Six green peppers from which stem ends and seeds have been ae 
moved. Scald in water to cover, over the simmering burner, from five to 
eight minutes. Drain ready to fill. Make filling from nicely boiled or — 
steamed whole and blanched tomatoes; season with salt, pepper and but-— 
ter. Or from “left overs,” if at hand; one and one- -half cupfuls of rice, 
three-fourths of a cup of minced lamb, veal or chicken is‘used. To-_ 
matoes may be stuffed with one-half cup of stewed and strained to-- 
matoes; and one teaspoon grated onion pulp. Mix ingredients, fill pep- 
pers two-thirds and finish each with buttered bread crumbs. Put closely 
together in a deep baking dish, with one-half cup of stock or water 
in the dish. Cover for first ten minutes in the oven, and bake fifteen — 
minutes longer uncovered. A very rare vegetable entree when minced — 
lamb, veal or chicken is used. Tomatoes may be stuffed with the same 
mixture, substituting chopped pepper for tomato or using peppers with 
the plain rice. 


Potato Noodles 


Mash boiled potatoes fine and mix with enough flour to make a stiff 
dough. Pinch off bits of the dough and roll between the palms of the 
hands to little strips, the length of your smallest finger. Throw into a 
pot of boiling water. When they come to the top skim them out, 
put in a colander and hold under cold running water. When they are 
boiled and cooled, stand until dry. Fry brown in butter and serve with 
steak and tomato sauce. 


Potato au Gratin 


Slice cold boiled’ potatoes. Make a cream sauce from two- table- 
spoonfuls each of butter and Albers flour, one level teaspoonful of salt, 
one-eighth of a teaspoon of pepper. Heat butter, add flour and seasoning. 
When hot, add milk gradually and cook smoothly. Add potatoes, let 
heat through and put in buttered individual dishes or baking dish. Fold 
lightly some finely chopped cheese and bake about ten minutes in a 
moderate oven. 


Carrots and Other Root Vegetables 


Scrape or pare carrots, parsnips, turnips. Dice and cook gently in 
unsalted water till tender. Drain and reheat in seasoned butter, one 
tablespoon to one pint, or in a drawn butter or white sauce. In early 
summer, when roots are small, water should be salted. Onions should 
also be boiled in salted water, then finished as here directed. 


Stewed Corn 


Husk corn. Draw sharp knife down center of each row of grain; 
press out pulp with back of knife. To one pint add one-half teaspoon 
salt, one-half teaspoon sugar, dash pepper, one-half cup cream or rich 
milk. Heat and simmer ten minutes. 


102 


- BRIDE’S COOK BOOK 
Spanish Dish 


_ Take one cupful boiled rice, then fry two tomatoes and a half an 
ion together, season with pepper, salt, half teaspoon sugar and half a 
hili pepper. Mix with rice, all together, then add four tablespoonfuls 
of grated Swiss cheese‘and one cupful of cooked shrimps. Cook on back 
f stove half an hour. Very good, eaten hot or cold. 


Spanish Beans 


Soak two cups pink beans over night. In the morning cover beans 
with water, add a small onion and boil until beans will mash between 
_ fingers; drain the liquid from the beans, but do not throw it away. Into 
_ a frying pan, not less than two inches deep, put a large cooking spoonful 
_ of fresh lard. Allow it to become quite clear. After laying in as many 


: , sare 
M4 beans as will absorb lard, place the pan over a hot fire and mix beans 


[ and lard thoroughly together until the beans appear to have a coating 
: of lard and begin to burst. Add a cupful of the liquid in which the beans 
_ were boiled and gently crush the beans with a spoon, but do not mash. 
_ Now add the remainder of the liquid and allow to simmer on the back 
_ of stove for half to one hour, or until the beans are of the consistency 
' desired, either with considerable liquid (but thick) or quite dry. Success 
- depends upon observing the following rules: Do not add salt until the 
_ beans are boiled soft. The onion is not perceptible after cooking, only 
._ gives the beans the characteristic Mexican taste, which no spice can 
' produce. Have the lard at boiling point. Mexican chili may be added 
after the last portion of liquid is used. 

a To prepare Mexican chili, take half a dozen dry chili peppers, remove 
seeds and cover with water and boil ten minutes. Chop fine and run 
through sieve to remove skins. Put in as much or as little, according 
to how hot you like them. 


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Spanish Rice 


wk 


€ Take three onions, cut them up fine, and a small piece of garlic 
cut fine, and put them in a pan with two or three large green peppers, 
_ cut small and fry not too brown; then add one can of tomatoes, salt and 
_ pepper to taste and a little prepared chili con carne. Now have a small 
' pan with hot lard, put in rice and fry not too brown; then take rice and 
" mix together with the sauce and fry slowly for about one hour. You will 


_ find this a delicious dish, also a very fine vegetable. 


String Beans Spanish 


Boil one pound of string beans until tender, let them cool; beat 
| the white of three eggs until thick, put in the yellow, beat five minutes 
"more, take six or seven: string beans and roll them in the egg and iry 
_ them and serve with tomato sauce. 


Winter Squash 


4 Cut in pieces, take out the seeds and pare as thin as possible; steam 
‘or boil until soft and tender. Drain and press well, then mash with 
_ butter, pepper, salt and sugar. Summer squash cook the same way; if 
_ extremely tender they need not be pared. 


7 


; : 


103 


ing, pare and cut off stems, dip in melted butter, season wate sere 
pepper, broil on both sides and serve on toast. m 


Baked Micheal 


Toast for each person a large slice of bread and spread over with 
rich, sweet cream; lay on each side, head downward, a mushroom, or ii 
small more than one; season and fill each with as much cream as it w 
hold. “Plate over each a custard cup, pressing well down to the toast; set 
in a moderate oven and cook fifteen minutes. Do not remove the cups for 
five minutes after they come from the oven, as thereby the flavor of the 
mushroom is preserved in its entirety. | 


Creamed Potatoes a 
é = 
Put.a pint of milk (or one-half pint of cream) in a frying-pan and 
let heat ; add a piece of butter the size of a butternut, thicken with Albers 
flour, can be cut into cubes. Boil twenty minutes in slightly salted 
water, taking care that they do not break, then drain and let cool a little, 
Now prepare a golden sauce as follows: Boil one-half cupful of milk or 
water with one-half dozen pepper corns and one teaspoonful of salt. 
When flavored, strain it into another saucepan and add one-half cup of 
butter and the yolks of three eggs, beat with a fork, over the fire, until it 
thickens like cream. ‘Then squeeze in the juice of one-half of a lemon 
or a tablespoonful of vinegar. Pour over the potatoes and garnish with 
sprigs of parsley. : 3 


Lyonnaise Potatoes 


Take six cold boiled potatoes, place them in a frying-pan with a 
piece of butter the size of an English walnut and an onion chopped up 
raw. Season with salt and pepper. Cook, stirring until well browned: 
Chop a little parsley and sprinkle over. 


~ 


Potato Cakes — 


Grate raw potatoes and add a little salt, a piece of butter and an egg. 
Beat all well together, dredge with Albers flour. Drop them into good 
drippings and fry a light brown. Cold mashed potatoes can be made in 
the same manner, but they are not as nice. ; 


104 


“PACKED WHERE THEY RIPEN 
THE DAY THEY'RE PICKED” 


Under the action of the Pure Food Laws which are proving 
Heaven's own benediction to our generation, it is not practic- 
able to use other preservatives than Heat in the preparation of 
fruits and vegetables. 


~ READ THE FOLLOWING PAGES 
- THEY WILL INTEREST YOU! 


‘BRIDE'S | COOK ae 


= { 


"Cream of Corn Soup 


_ Chop the contents of a can of Bol Mowe 


eee of butter and two of Gut. and. pour. 
a quart of rich milk into which a pinch of soda ha 
until like smooth cream, then add the corn purée... AS) SOK 
scalding hot, take from the fire, and pour it upon the yoll 3 
beaten very light, whipping the eggs all the while that you 
ap uD Serve at once in heated soup plates. This? isa 


Cream of Pea Soup 


Turn the. liquor from a can ‘of Brel Mout ‘Brand peas, : 
with cold water. In twenty minutes drain the peas, cover witk 
slightly salted hot water, and boil until very soft, adding a 
while cooking. Rub through a colander into a pint of milk th a 
heated and thickened with a paste of a tablespoonful, each = of t 
flour. Return to the fire for a minute, whipping hard while it is. 
the scalding point, then serve. oe ea A 


Cream of Spinach Soup _ 


Turn out the contents ofacan of Bel Munte Beane spinac 
the vegetable very, very fine. Thicken a quart of milk with a 
ful of butter rubbed to a paste with a tablespoonful of cornsta 
a pinch of soda, and keep hot i in a double boiler at the side 
while you add to the spinach a. cup of hot salted water, a ti 
soda, and seasoning to taste. Cook for five minutes, or nile fons 


beating this steadily. ‘Take from the fire and serve at once. sy fa a 
- Tomato Soup : Ese se. 


the contents of a can of Del Munte Brand tomatoes. we over thes 
bring to a boil and cook for ten minutes. Run through a fine strain 
return to the fire, season with salt, pepper and a few “drops of kitche 
bouquet, and stir in two heaping tablespoonfuls of raw rice that has bee: 
carefully washed. Set the ane wae it will simmer eeu a a 


to the soup, and serve. . oy 
Cream of Tomato ee 


Rub the contents of a can of Bel Monte Brand tomatoes fe 
strainer, and put over the fire with a heaping teaspoonful of granulat 
sugar, a teaspoonful of onion juice and a pinch of baking soda. Wh 
the tomatoes are scalding hot, cook together in another. saucepan tw 
tablespoonfuls of butter and a heaping ‘tablespoonful of flour. and po 
upon them a quart of fresh milk. When this has been stirred to t 
consistency of rich cream, season the. tomatoes with salt and pepp 
to taste and beat the milk gradually into them. Take at once from 
the fire, turn into bouillon-cups or soup-plates, and put a large spoon | 
ful of unsweetened whipped cream on the surface of each plate or cup_ 
of soup. es 


= 4 


aehGGs. 


BRIDE'S “COOK “BOOK 


Scalloped. Asparagus 

Drain Brl flunte Brand asparagus, cut off the tips, with about an 
inch of the stalk—saving the stalks for soup. Cover the tips with boil- 
ing, salted water, and simmer for five minutes. Drain, and put in the 
bottom of a buttered pudding-dish. Sprinkle with salt and pepper, 
and cover with three hard-boiled eggs, chopped very fine, and sea- 
soned. Over these pour a white sauce, and sprinkle this with crumbs 
and bits of butter. Set in the oven for fifteen minutes and serve. 


Asparagus Loaf 


Cut the top from a loaf of stale bread, and scoop out the inside, 
leaving a hollowed loaf, like an empty box. Lay the cover on top of 
the loaf, and set in the oven with the door open until. very dry, but 
not browned. . Cook @prl Mlaoutp Brand asparagus tips in hot. water 
for ten minutes, drain, and stir into them a white sauce made by cook- 
ing together a tablespoonful each of butter and flour, and pouring upon 
them a gill of milk and one of cream, and seasoning to taste. Stir 
until smooth and thick before adding the asparagus tips. Fill the hol- 
lowed loaf with this mixture, set in the oven until heated through, or for 
five minutes, and send to the table. 


e 


ae Asparagus Cups 

Cut stale bread into slices one-and-half inches thick and remove 
the crusts. With a biscuit-cutter press half-way through each slice, 
and remove the crumb from the center. Set these cuplike slices in 
the oven, and, when hot, brush over with melted butter and brown 
lightly. Prepare canned @el Monte Brand asparagus tips according 
to the directions for Asparagus Loaf, fill the cups with the mixture, make 
tnese very hot in the oven, and serve. 


Tomato Aspic Salad 


Drain all the liquor from a can of Bel Muante Brand tomatoes. 
Soak a half-box of gelatine for a half-hour in a cupful of cold water. 
Put the tomato liquor into a saucepan with a bay leaf, a half teaspoon- 
ful of onion juice and a sprig of parsley. Season with salt and white 
pepper, and bring to a boil. Simmer for twenty minutes, stir in the 
soaked gelatine, add a teaspoonful of sugar and, as soon as the gela- 
tine is dissolved, take from the fire and strain through a flannel jelly- 
bag. Pour into a wet melon mold or into a border mold, and set in 
a cold place to form. When stiff turn out upon platter and serve gar- 
nished with lettuce leaves, pouring a mayonnaise over it. 


Beet and Celery Salad 


Drain Bel #lante Brand canned beets, and scoop out the insides. 
Cut crisp celery into small bits and mix with a rich mayonnaise. Fill 
the beets with this mixture and set them in the ice until very cold. Put 
two crisp lettuce leaves on one plate, lay the stuffed beets on this and 
send to the table. 

Macedoine Salad 

Drain the liquor from Bel Munte Brand canned tomatoes, and cut 
into bits of uniform size enough tomatoes to make a half-cupful; add 
to them a half cupful of Brel Munte Brand canned, drained peas, a half 
cupful of Bel Monte Brand canned string beans, a half cupful of celery 


107 


BRIDE'S. COOK BOOK _e ae 
cut into bits, and two hard- boiled: eggs, cut into bits. Seam all. with 
salt and pepper and set in the ice until very cold. then mix with a Frenct 


dressing and heap the vegetables on crisp lettuce leaves. he Aree 


Spinach and Egg Salad 


Boil eight eggs hard, cut in half and remove the yolks. Drainta g 

can of Berl ‘Mlaute Brand spinach and chop very, fine or put through a. 

meat chopper. Rub the egg yolks to a paste with a tablespoonful ‘Of 
melted butter; work into this the spinach, adding more melted en 
if necessary to make a paste that can be handled. Season with salt 
and pepper, and make the mixture into balls. Cut off the ends of the 
lalved egg-whites so that they may stand. Fit into each one of these 
one of the balls, and arrange on a lettuce-lined platter. As there will 
be some of the paste left over, make it all up into round balls, and gar- _ 
nish the edge of the dish with them. Pour over all mayonnaise dress- ‘a 
ing. This is a pretty and delicious dish. 7 


Bean, Beet and Spinach Salad 


Drain the liquor from a can of Bel Munte Brand string eles sit : 
put them on the ice; drain the liquor from a can of Bel Monte Brand ~ 
beets, and cut these into dice of uniform size, and put on the ice; press 7 
the water from a can of Be! fyntp Brand spinach, chop it coarsely, anda ’ 
put this also on the ice. When the vegetables are chilled, mound the ~ 
spinach in the center of a platter, put a ring of the beet-dice around this, — 
arrange about the beets a ring of string beans, and border these with _ 
crisp lettuce leaves. Drench all with French dressing, and serve, 


Stewed Corn 


Turn the contents of a can of Del Monte Brand corn into a fine © 
colander. -Hold under the cold water faucet and wash off the corn, © 
then turn into a saucepan. Cover with slightly salted boiling water 
and stew for ten minutes, or until the kernels are as tender as desired. — 
Drain off the hot water, add a cup of milk into which has been stirred — 
a tablespoonful of butter and beat all until very hot, then serve. li 
preferred the milk may be thickened by adding a heaping: teaspeontyl 
of flour to the butter before putting this into the milk. 


Corn and Tomatoes 


Chop the pulp from a can of Bel fnnte Brand tomatoes into 7) 
small pieces, and put it with the drained contents of a can of Bel Monte 
Brand corn together in a saucepan. Stew for fifteen minutes, season 
with sugar, salt and pepper, thicken with butter and flour, and turn into 
a baking dish, strewing buttered crumbs over the top. Bake for fifteen 
‘minutes. . 


Corn and Potatoes 


Drain the contents of a can of @el fonte Brand corn, and turn 
the kernels into a frying pan containing melted butter. Cut cold boiled 
potatoes into dice, and add two cupfuls of these to the corn in the pat. 
Toss and stir all together until the potatoes are lightly browned, sprinkle . 
with salt and pepper and turn into a heated vegetable dish. a 


108 


ver them, and leave in this. water until it 
3 ws out the hot taste from the vegetable. 
Bel Monte Brand tomatoes into a colander, and 


Brand corn. Add sugar to taste, and season 
enough cold boiled rice to hold the veye- 
mepeppers with .this: mixture; Put into a 


le pan, sugar, salt and pepper to taste, thicken it 
butter, and pour around the stuffed peppers. 


Corn Omelette ag 


or ¢ very. ate: and add salt and Hedoers! Make a pint 
, and into this stir the contents of a can of Del Monte 
rst draining off the liquor. Season with a little sugar, 
pepper. ‘Turn the eggs into an omelette pan, and when 
set, spread it with half of the corn mixture, oe it Over, 


omelette. Pe at once. 


- Scalloped Tomatoes 


y Es oF Wutiides, reacaacte eal with bread crumbs, and scatter bits 
of butter over these. Put in more tomatoes, and more crumbs until 
he dish | is a, ane the top eee of buttered crumbs. eae the dish 


wt —_—— 


“ie <a Creamed ieee: 


ee hee i; the Cond from a can of Bel flaute Brand spinach and put 
s Ag into the inner vessel of a double boiler. Steam until very hot and 
soft. Take from the fire, chop very fine, or put through a food-chopper. 


‘ cream into which a pinch of soda has been stirred. . With a wire egg- 
a whip beat the mixture as light as possible, adding more cream if neces- 
sary to make very soft. Season to taste, heap on a hot Die garnish 
with triangles of toast and serve. 


Boiled Spinach 


ney a can of Brel Alaute Brand spinach and pour out the con- 
‘tents an hour or two before using. rain, cover with salted water, and 
simmer for ten minutes, adding a generous pinch of baking soda to 
, ‘the water in which the vegetable is cooked. Drain, chop the spinach 
| very, very fine, beating into it as soon as chopped a tablespoonful of 
_melted—not hot—butter. Add salt and pepper to taste,. mound the 
spinach on a hot dish, garnish with slices of hard-boiled egg, and serve. 


ae 109 


Ete? 
igeas ' 


remove with? a Rahat eile the ‘ 
yut into a bowl. Pour over the peppers . 


op the pulp and mix it with the chopped kernels : 


a7 omato liquid about the base of the peppers, and 
ers are tender. Transfer to a hot dish, add to the 


bi Return to the fire, add a tablespoonful of butter and a gill of thick. 


ae nis eC an) nae oe rs is 


Ae 
# 
Van year eed 


BRIDE'S: COOK a 


Bec ina Siyine® pan ty WO abirepeanied of one a 
ful of butter and stir the spinach into’ this with three 
cream. Season, and stir over the fire for ‘three. min 
not to allow the mixture to scorch. Take: from) the - 


ease! a hollow in es center. Into. ‘this hole br a 
puta little butter on top of it, sprinkle with salt and p 
in the oven until the white of the eggs has peel ‘Serv 

or luncheon dish. — shi 
| Asparagus on Tease 


Drain fe) water from canned Bel Mante Se ses. asp 
the stalks at full length in an asparagus boiler. Cover with 
ing water, and leave. just long enough to heat the stalks throug 
ready a platter of crustless toast, moisten these slightly by 
them with a few drops of asparagus water, and lay the 
all the heads turned in one direction. Pass a white sauce 


according to the former recipe, and, when hot, may be stirred Peet 
white sauce and then poured over rounds of toast. 


Asparagus a la Vinaigrette 


Drain the stalks from a can of Bel Monte Brand asparagus, “cover 
with boiling water, drain as soon as'heated, and, while hot, pour over — 
them a dressing made by mixing six tablespoonfuls of salad. oil, iyo 7a 
tablespoonfuls of vinegar, a saltspoonful of salt (or more, if, liked), ag 
saltspoonful of French mustard, and a dash of paprica. Beat this Ce 
ing to an emulsion’ before putting it.On; Live asparagus, then set. al in 
the ice until the stalks are chilled through. Ass 


Beets With Vinegar Sauce : LK, Aan 

Turn the Bel #Mlonte Brand beets from the can and heat ees in | 

the liquor in which they were canned. Drain, and put ‘them into. am 
vegetable dish to keep hot. Melt in a frying pan two tablespoonfuls 


of butter and stir into it five tablespoonfuls of vinegar and a little Dee ; 
and salt. When boiling hot, pour over the Beets and serve. — | i 


Boiled String Beans © 


eA the Del Munte Brand of beans to the boiling ade in ane 3 
liquor in which they were canned, drain off the liquid, add salted boil- — 
ing water, and: cook for ten minutes slowly. Drain again, season with — 
salt and pepper, and stir-in a great lump of butter. When this is melted, 
serve. Or, if preferred, pour a white sauce over the beans, instead of 
the butter. amend | | i 

String Beans With Brown Sauce ! of 


Drain the Bel Monte Brand of beans and cover with boiling waiter. 
Cook for five minutes. Heat a pint of strained beef-stock, well Sea 


110 


OPA Re OS Or Ne SE STR etre 6 ern: pen 


BRIDES COOK” BOOK 


soned; drain the beans, and stir them into this. Simmer for five min- 
utes more, drain again, and put into a colander to keep hot. Rub to- 
gether two tablespoonfuls of browned flour, a half-teaspoonful of 


kitchen bouquet, and a gill of cold water, making a paste that is free 


from lumps. Stir this into the stock in which the beans were boiled, 
and, when you have a smooth, brown sauce, turn into it the beans, 
toss and stir until smoking hot, and serve in a heated vegetable-dish. 


Pea Soufflé 


Drain the liquor from a can of Qprl flonte Brand peas, put 
them into a double boiler, add pepper and salt and a generous tea- 
spoonful of granulated sugar and cook until very soft. Drain; rub 
through a colander, and mash with the back of a silver spoon, adding 
melted butter until you have a smooth paste. Beat three eggs well, 
add to them two cups of milk, and beat this liquid gradually into the 
pea-paste, whipping all very light. Turn into a buttered pudding dish 
and hake, covered, for fifteen minutes, uncover and bake to a delicate 
brown. Serve as soon as done. This is a delicious dish. 


Green Pea Fritters 


Make a soft paste of canned Del Mlunte Brand peas as directed 
in the last recipe. Into this paste beat a teaspoonful of butter, a little 
salt and pepper, four eggs, beaten very light, a cupful of milk, and 
enough prepared flour to make a stiff batter, or about a cupful. Drop” 
this mixture by the spoonful upon a buttered griddle, and, when brown 
on one side, turn and brown on the other. 


Green Pea Balls 


Drain the liquor from a can of Bel flante Brand peas, and boil 
tender in salted water. Drain, rub through a colander, and work into 
them a tablespoonful of butter rubbed smooth in two tablespoonfuls of 
flour, a gill of cream, a teaspoonful of sugar, salt and pepper to taste, 
and two beaten eggs. Put into the inner vessel of a double boiler and 
stir this mass until it has cooked long enough to be boiling hot all 
through. Take from the fire and set away to cool. When cold, flour 
the hands and make into small balls of uniform size. Dip in beaten 
egg and then in cracker dust and set in a cold place for at least an hour 
before frying in deep, boiling fat. Serve with white sauce poured around 
them. 


Peas and Carrots, Creamed 


Scrape carrots, boil until tender, and_cut into small dice of uniform 
size. Drain the liquor from a can of Del flnute Brand peas, cover 
with salted boiling water and simmer for five minutes. Drain, mixithe 
carrot-dice with the peas, cover with boiling water and cook together 
for three minutes, then drain, season to taste, pour into them a well- 
seasoned white sauce, stir over the fire for one minute, and serve. 


Baked Spinach 


Drain canned Berl flonte Brand spinach and chop very fine. Into 
this chopped mass beat four beaten eggs, a-tablespoonful of flour stirred 
into a cup of cream, salt and pepper to season, and a tablespoonful of 


111 


melted butter. Beat long and hard, turn Spiivaege into a grease 
‘baking dish, and set in the oven. Bake toa dight brown, and) ser 
soon as possible. ; p3 


Baked Tomato ) Omelet 


Drain the idee from a can of Bol Mante: Bean tomatoes, and chop": 
the tomatoes. Season them to taste and put into the bottom of a pad 
ding dish. Beat five eggs very light, whipping into them a cupful of — 
crumbs that have been soaked for an hour in enough milk to make them _ a 
very soft. Season with salt and pepper, and whip ina tablespoonful ‘01. 
Parmesan cheese. Pour into the pudding dish and cook in a ao oven ia 
antil light brown and puffy. Serve immediately. ee 


Creamed Beets 


Drain the liquor from a can of Del Munte Brand beets, and cut the 
beets into slices a quarter of an inch thick. Makea rich white sauce and 
turn the beets into these. Season with salt and pepper and toss and turn 
until very hot. | . ; 


Beets With Vinegar Sauce 


Turn the Bel Maonte Brand beets from the can and heat them in the 
liquor in which they were canned. Drain, and put them into a vegetable 
dish to keep hot. Melt in a frying pan two tablespoontfuls of butter and | 
stir into it five tablespoonfuls of vinegar and a little pepper and sales 
When boiling hot, put over ie beets, and serve, | 


Rake: Stuffed With Peas 


Select @rl flonte Brand beets. Drain the liquor from,a can of 
Bel Muoutp Brand peas, and heat in a little boiling water. Drain, add a 
spoonful ‘of melted butter and salt'and pepper to taste, and fill the 
hollowed beets with them. Set in the oven for a few minutes, pour over 
all hot, melted butter and serve. 


Tomatoes and Eggs 


' Boil eight eggs hard, and cut into thick slices. Turn the contents of 
a can of Bel Monte Brand tomatoes into a saucepan and stew for ten 
minutes, seasoning to taste, and thickening with three teaspoonfuls of 
cornstarch rubbed - into a tablespoonful of butter. Take from the fire. In 
the bottom of a buttered dish put a layer of crumbs, make these very wet 
with the tomatoes, and lay on them slices of eggs sprinkling with salt — 
and pepper. Put in another thin layer of crumbs, and pour in more 
tomatoes, laying more egg slices on these. When the eggs are all used 
pour in all the tomatoes, sprinkle these with buttered crumbs and set for 
five minutes in the oven, or until heated well. Serve in the dish in which 
the ingredients were baked. 


112 


‘Succotash Ae 


rm 


ove the cobs and put in the corn and a quart of Lima beans, and 
ty minutes. When boiled, add some cream or milk, salt and 


* 


Parsnip Fritters 


Pee ‘ime, one hour and a half to boil.—Boil four or five parsnips until . 
: er, take off the skins and mash them very fine, add to them a tea- 
nful of flour, one egg, well beaten, and a seasoning of salt. Make the 
re into small cakes with a spoon, and fry them on both sides a 
te brown in boiling butter or beef drippings; when both sides are 
serve them up very hot on a napkin or hot dish, according to 


iacte. > 


Saratoga Chips 


Peel the potatoes carefully, cut into very thin slices and keep in 
old water over night; in the morning drain off water and rub the 
otatoes between napkins thoroughly dry, then throw a handful at 
1 time into a kettle or pan of very hot lard, stirring so that they may not 
adhere to the kettle or to each other. As soon as they become light 
wn and crisp remove quickly with a skimmer and sprinkle with salt 
they are taken up. 


Cucumbers a la Creme 


-- Cucumbers of medium size are best for this dish. Pare and quarter 
r dice six cucumbers; remove the seeds and soak for one-half hour, 
or until crisp, in water. Put into a saucepan, cover with boiling water, 
add a teaspoon of salt, and boil about thirty minutes or until tender, 
| Drain and add one and one-half cups of cream sauce, allowing to cook a 
moment or two in the sauce. 


na 
aca 
at 
tee 
‘ar 


Spinach 


al 
vs 


KA 


Wash in several waters, until entirely free from sand. When young 
and tender, put in a deep stewpan, add one-quarter cup of water and 
cook slowly, covered for fifteen or twenty minutes, in its own juices. Old 
spinach should be cooked in boiling salted water, two quarts of water 
allowed to one peck of spinach. Drain well, reheat, season with salt, 
_ pepper and oil or butter. Garnish with slices of hard-boiled eggs, or to 


- suit individual taste. 


amy 


gine 


Ve 


es 


——= 


mye 


} 


| ae she String Beans 


a 2 IPop and tail the beans, and strip off all strings carefully; break into 
short lengths and wash. Boil in salted water until tender—from one and 
one-half to three hours. Drain, season and butter, salt and pepper. 


113 


BRIDE'S COOK BOOK 
Onion Fricasse 


Wash and peel some onions; put them to stew slowly in a little 
boiling water, to which has been added a little salt. Cook until tender, — 
then add half a pint of milk, one dessertspoonful of flour which has been — 
moistened with a little milk and one heaping teaspoonful of butter. Boil © 
for five minutes and serve with boiled potatoes. cores 


a a 


Asparagus on Toast 


Have stalks of equal length; scrape lower ends; tie in small bunches — 
with tape. Cook twenty to thirty minutes, according to size. Dip six — 
or eight slices dry toast in asparagus liquor, lay on hot platter, place 
asparagus on them, and cover with a white or drawn butter sauce; in 
making sauce use asparagus liquor and water or milk in equal quantities. 


Kidney Beans, Brown Sauce 


Cook one pint fresh shelled beans in salted water till tender. Drain; 
shake in saucepan with one teaspoon butter three minutes. Add one cup 
brown sauce and simmer five minutes. 


Macaroni 


Have a large kettle nearly full of rapidly boiling salted water. 
Break macaroni into two or three-inch lengths, drop into the water, and 
boil as directed for rice until tender, which will take from thirty to 7 
forty-five minutes. Drain, then pour cold: water through colander to ~ 
remove pastiness. Reheat in a little butter or in a white, brown or ~ 
tomato sauce. Before sending to table, sprinkle thickly with grated 
cheese or stir the cheese through it. 

Spaghetti, vermicelli, or any of the forms of paste may be Pee yf 
in the same way. 


Mexican Stuffed Chili 


Select even sized green peppers and cut the stems, seed and core. 
Make a stuffing of sardines and cheese chopped fine. Mix it with one egg. 
Stuff the peppers with this. Dip in thick butter and fry in deep, hot fat. ~ 
Drain in a colander. When done serve very hot. 


Stewed Celery 


Time, one hour and twenty minutes.—Wash four heads of celery 
very clean, take off the dead leaves, and cut away any spots or discolored 
parts. Cut them into pieces about two or three inches long, and stew ~ 
them for nearly half an hour. Then take them out, strain the water they 
were stewed in, and add it to half a pint of veal gravy, mixed with three 
or four tablespoonfuls of cream. Put in the pieces of celery and let them 
stew for nearly an hour longer. Serve with the sauce poured over. 


114 


“Rice Ceateie® 


. ae? 


e 


sete ‘of rice ;) boil a pint of milk Fol a Bp of water, 


1 ges ready the aie of two eggs, beaten on a niate cracker 
rus on another; make the rice in rolls and dip in the eggs and 


Young Beets Boiled 


# Vash them very clean, but neither scrape nor cut them. Put them. 
boiling water, and according to their size, boil them from one to two 


urs; skin when done, grade with pepper, salt, a little butter. Beets are 
ery nice baked, but require a much longer time to cook. 


te ere Lima Beans 


“Shell them in cold water; let them lie half an hour or longer, nat 
them into a saucepan with plenty of boiling water, a little salt, and cook 
until tender. Drain and butter well and pepper to taste. 


Fried Parsnips 


a\ ' 


Boil until tender, scrape off the skin and cut in lengthwise slices. 
s "Dredge with flour and fry in hot drippings, turning when one side is 
_ browned. 


| ae Tt sie Boiled Onions 


a Skin them and soak them in cold water an hour or longer; then put 

_ into a saucepan and cover with boiling water, well salted; when nearly 

iE done, pour off the water, add a little milk, and simmer till tender. Season 
P with, butter, pepper and salt. 


115 


Blanc-mange, Soutiee Meringues 
- Custards, Creams, Etc. _ 


*Y. 
4 
EA 


. Blancmange | 3 

ane. fifteen minutes—Put into a delicately clean stewpan one ounce 
isinglass or gelatine, two ounces of sweet and bitter almonds, blanched — 
and pounded, one pint and a half of new milk, and one pint of cream, ~ 
the lemon juice and the peel grated, with loaf sugar to taste. Set the 
stewpan over a clear fire, and stir it till the gelatine is dissolved, then take — 
it off and continue stirring it till nearly cold before putting it into the 
mold. This quantity will fill a quart mold, but if you wish to make itin — 
a smaller shape, you must not pour more than a pint of milk anda halfa 
pint of cream. Color the top ornament with cochineal, and allow it to © 


cool. | Strawberry Souffle a 
Beat the yolks of two eggs in one-half cupful of ripe crushed straw- ~ 
berries, juice of two oranges and one-half cupful of sugar together, then ~ 
cook for two minutes add one-quarter of a package of gelatine soaked till — 
soft, the whipped whites of two eggs, and when cold one cupful of 9 
whipped cream; turn into a souffle dish surrounded with a paper band; — 
cover with strawberry jelly and place on ice until needed. © a 
Omelet Souffle. 

Separate the whites from the yolks of twelve eggs. Put the whites © 


into a. basin and beat them extremely fast till they form a thick snow.. — 
Then beat six yolks separately, with two ounces of sugar, and a dessert ~~ 


spoonful of orange-flower water, or just enough to flavor it to your taste. ~ 
Before beating the eggs have ready a round tin, well greased all — 


over the inside with fresh butter. When you have finished beating the , 
six yolks, mix them very quickly with the whites, lest the snow should © 
turn—that is, melt into water. Put it then into the ‘buttered tin, and place © 


it in the oven. It will be so thick, if it is well and skillfully mixed, that — 
there will be no fear of its running over. Watch it well, glancing at it ~ 
from time to time through a little opening in the oven door, to see how | 
it is going on. As soon as it has risen very high, and if of a golden color, @ 
take it out of the oven. 2 
Do not suffer the omelet souffle to remain too lenee in the oven. [If it 

is not watched it will fall in and become a mere gelette. Let the oven © 
be of a very gentle heat, or the bottom of the omelet will be burnt before — 


the top is done. Before putting the tin in the oven, you may powder the . 
snow with fine sugar; it crystalizes and has a pretty effect. As soonas | 
the omelet is done it must be sent to table. If it waits for longer than © 


ten minutes, it falls in. The eggs shouls be beaten with a fork or a 
little whisk. 


If this souffle is liked more solid, add to the yolks of the eggs when _ | 


beaten two dessert spoonfuls of rice boiled in milk and flavored with — 
vanilla. In this case do not put in the orange-flower flavoring. The ~ 
rice must be very well cooked, and well sweetened before it is added to 
the eggs. Chocolate Souffle—Mexican Style ss 
Scald one cup of clear, black coffee; stir into it three level table- 
spoonfuls butter; creamed and mixed with three level tablespoonfuls © 
corn starch, and a few grains salt; add one and one-half ounces chocolate 


116 i 


ns 


Pet 


t through the mixture as it melts. Mix the yolks of three eggs 
-third cup of sugar, beat and stir into the hot mixture; remove 
-and fold in the stiffly beaten whites of three eggs. Turn the 
ire into a buttered pudding dish, dredge with sugar, and bake in 
pan of hot water about twenty-five minutes. Serve with vanilla sauce. 
ee , Lemon Souffle : 
Melt two rounding tablespoonfuls butter in a saucepan, add 
ee tablespoonfuls corn starch, and one tablespoonful Albers flour, mix, 
adually add one-half cup hot water, stirring until smooth and well 
oked. Beat the yolks of three eggs till light, add one cup sugar, grated 
rind and juice one lemon, add hot mixture, beating in smoothly. Then 
iold in carefully the stiffly beaten whites of three eggs, to which has been 
added while beating one-half teaspoonful lemon extract. Turn into a 
_ buttered baking dish, stand in a pan of hot water and bake thirty-five 
to forty minutes. Orange Souffle Gae 
Slice five oranges, and pour over them a cold custard made of one 
_ pint of milk, the yolks of five eggs, sweetened to taste; beat the whites - 
of eggs to a froth, and brown carefully. 
ee Celery Souffle, Cheese Sauce . 


. 
| cae liquid. In three level tablespoonfuls melted butter cook three level » 
_ tablespoonfuls of corn starch, two level tablespoonfuls of Albers flour, 
one-half teaspoonful of salt and pepper to taste. Add one-half cup of 
- celery liquid, and one-half cup of cream and cook thoroughly. Remove 
| _ from fire, add cooked celery, the well-beaten yolks of three eggs and 
' lastly fold in the stiffly beaten whites of three eggs. Bake in.a buttered 
_ shallow dish for about twenty-five minutes. Serve with cheese sauce. 
_ To one cup cream sauce add one-third cup grated cheese for sauce. 
_ Season with paprika and celery salt. 
maar oe Apple Souffle 

Pare, core and stew four tart apples in just enough water to prevent 

burning. Pass through a sieve when soft. Baked apples can be used 


rs 


as well. Put one tablespoonful of butter into a saucepan, add one cup 
_ boiling water and one-quarter teaspoonful salt, stir in four level table- 
_ spoonfuls corn starch and one level tablespoonful Albers flour dissolved 
in four tablespoonfuls cold water, stir and cook until smooth and clear. 
Add one cup hot apple pulp sweetened to taste, and one teaspoon- } 
- ful lemon-juice. Remove from fire, mix well and add three beaten yolks 3 
of eggs, then fold in stiffly beaten whites of three eggs.” Pour into 
buttered baking dish, shallow rather than deep, then bake. in moder- 
ately hot oven till puffed and browned. Serve at once when ready. 

| Meringues 

| Whisk the whites of four small eggs to a froth, then stir into it 
one-half pound of powdered sugar; flavor with vanilla or lemon essence, 

and repeat the whisking until it will lie in a heap; then lay the 

_ mixture in lumps on letter paper, in the shape of half an egg, molding 

it with a spoon, laying each about half an inch apart. Then place the 

_ paper containing the meringues on a piece of hard wood and put them 

~ into a quick oven; do not close it. Watch them, and when they begin to 

- have a yellow appearance, take them out, remove the paper carefully 


L 


i] 
| 


LAT 


BRIDE'S COOK BOOK ee 


from the wood, and let them cool for two or thrée minties! then slip 
thin-bladed knife very caretully under one, turn it into your left hand, 
take another from the paper in the same way, and join the two sides 


which were next the paper together. The soft inside may be taken a 


out with the handle of a small spoon, the shells filled with jam, jelly or 
cream and then joined together as above, cementing them together with - 
some of the mixture. Cream Puffs 


One cupful of hot water and one-half cupful of butter. Boil thes 3 
water and butter together and stir in a cupful of dry flour while boiling. 
When cool, add three eges not beaten. Mix well and drop by spoonfuls 4 
on buttered tins. Bake about twenty minutes. qq 

Cream.—One cupful of milk, one-half cupful of sugar, one egg and — 


three level tablespoontuls of Albers flour. Beat the eggs, sugar and flour — 


together and stir in the milk when boiling. With a knife lift off the top — 
of the puffs and fill. Boiled Custard 4 
One quart milk, eight eggs, one-half pound sugar; beat to a good 4 : 
froth the eggs and sugar. Put the milk in a tin pan and set it in boiling 
water; pour in the eggs and sugar and stir it until it thickens. | = 
‘ Baked Custards 4 
For oich quart of milk allow four large or five small eggs and three 


tablespoons sugar. Warm milk; pour over eggs and sugar beaten to- ~ 


‘gether. Fill small earthen cups or pudding dish. Stand in pan of warm 
water; add flavoring to suit, and bake in moderate oven till firm in the 
center. For chocolate custards melt chocolate with sugar. 


Tapioca Custard 


Put two tablespoonfuls fine tapioca in double boiler with one pint 7 
milk, cook and stir till tapioca is transparent. Add yolks of two eggs © 


beaten with three tablespoons sugar, and pinch salt; stir till thickened. 


Add whites whipped to a stiff froth, then stir lightly three minutes; take | 


from fire, add flavoring when cooled. If pearl or lump tapioca is used, ~ 

it must be soaked in cold water several hours before cooking. : 
Lemon Custard 

Take half pound of loaf sugar, the juice of two lemons, the peel of 

one pared very thin, boiled tender and rubbed through a sieve, and a pint 

of white wine. ‘Let all boil for a quarter of an hour, then take out the 


peel and a little of the liquor and set them to cool. Pour the rest into 


the dish you intend for it. Beat the yolks of the eggs and the whites and 
mix them with the cool liquor. Strain them into your dish, stir-them well 
up together; and set them on a slow fire in boiling water. When done, 
erate ‘the peel of a lemon on the top, brown it over with a salamander. 
This custard may be eaten either hot or cold. 
Apple Snow 
Core, quarter and steam three large sour apples. Rub through sieve, 
cool, whip whites three eggs to very stiff froth with one-half cup pow- 
dered sugar, gradually add apple and whip long time till white a 
stiff. Put in dish and garnish with dots of currant jelly. — 
Floating Island 
One quart milk, four eggs, yolks and whites beaten separately, four 
tablespoonfuls of sugar, two teaspoonfuls of extract vanilla, one-half 


118 


‘ 
, Be a 
Pons ae ‘aa 


rea BRIDE’S COOK BOOK 
of currant jelly. Heat milk to scalding, but not boiling. Beat 
e yolks; stir the sugar into them, and pour upon them gradually, mix- 
well, a cup of the hot milk. Put into saucepan and boil until it begins 
thicken. When cool flavor, and pour into a glass dish. Heap upon top 
neringue of whites whipped until you can cut it, into which you have 
ten-the jelly, a teaspoon at a time. : | 


Coffee Cream 


Put three-quarters of a pint of boiled milk into a stewpan, with a 
large cupiul of made coffee, and add the yolks of eight well-beaten ege's 
_ and four ounces of pounded loaf sugar. Stir the whole briskly over a- 
_ Clear fire until it begins to thicken, take it off fire, stir it for a minute 

_ or two longer, and strain it through a sieve on two ounces of gelatine. 
_ Mix it thoroughly together and when the gelatine is dissolved, pour the 
cream into a mold, previously dipped into cold water, and set the mold 


ss 


on rough ice to set. - Lemon Cream 


I 


i, 
<4 4 


ee Pare into a pint of water the peels of three large lemons; let it stand | 


_ four or five hours; then take them out and put to the water the juice 
_ of four lemons and six ounces of fine loaf sugar. Beat the whites of six 
e eggs and mix it all together, strain it through a lawn sieve, set it over a 
_ slow fire, stir it one way until as thick as good cream; then take it off 
_ the fire and stir it until cold, and put it into a glass dish. : 

i Orange cream can be made in the same way, adding the yolks of 
_ three eggs. Raspberry Cream 

; Pound and sift a quarter of a pound of sugar, mix with it a quarter 
_ of a pound of raspberry jam or jelly, and the whites of four eggs. All to 
be beaten together for one hour, and then put in lumps in a glass dish. 


Italian Cream 


7 Take one quart of cream, sweeten one pint of milk very sweet and 

_ flavored with sherry wine and vanilla. Beat it and remove the froth, as 
you make it, on toa dish till it is all froth. Dissolve a package of gelatine 

ina little warm water. Set the dish containing the froth into tub of ice. 

 Pour’the gelatine into it, stir constantly until it thickens, then pour into 
molds and set in a cool place. 

| Bavarian Cream 


| Dissolve half a package of gelatine in one quart of boiling milk; stir 
until it is dissolved, then add a pint of cream, and sweeten to taste. Add 
_ three tablespoonfuls of extract of vanilla. Let it cool a little, stirring it 
occasionally; then put into custard cups, or in a mold, and leave it in a 
cold place till ready to use. j 
Spanish Cream 


| Boil one-half ounce of gelatine in one-quarter of a pint of milk, till 
_ dissolved. When nearly cold strain it through muslin and mix with it 
a custard made of one-quarter of a pint of milk, one-half pint of cream, 
_ beaten yolks of three eggs, any kind of flavoring, one ounce of 
| sugar. Stir it until almost cold, pour it in a damp mold and put it in a 
cool place to set. When wanted, dip into hot water for about one- 
half minute, shake it well to loosen the edges, place the dish upon the 
mold and turn it out quickly. Care must be taken that the custard does 
not curdle. ec 


; 119 i 


iA 5 hs 
; \ 


Always prepare food for the sick in the Abate and most cheat a 
manner. In sickness the senses are usually acute, and far more sus- — 
ceptible to carelessness, negligence, and mistakes in the preparation and 
serving of food than when in health. | 


To Make Gruel 


Pour one quart of hot water into a clean earthen or tin vessel over a 
brisk fire; when it boils, add two large tablespoonfuls of corn or oat- — 
meal; mix it smooth in just enough water to thicken it; put a smalllump © 
of butter into the water and when melted, add the meal and stir for about — 
one-half hour; then add a teacupful of sweet milk, and when it boils apa = 
throw in the upper crust of hard-baked bread, cut into small pieces; let — 
it boil some time and add a little black pepper, a little salt, a pinch of 
grated nutmeg, a little more butter and a teaspoonful of French bn 
Phe* bitter; spices and brandy should be omitted when the case is a 
serious one. 4 


Beef Tea 


Take one pound of lean beef, cut it fine, put it in a bottle corked — 
tightly, and put the bottle into a kettle of warm water; the water should 
be allowed to boil for a considerable time; the bottle should then be ~ 
removed and the contents poured out. The tea may be salted a little and 
a teaspoonful given each time. Another way of preparing it is as follows: _ 
Take a thick steak, broil slightly on a gridiron until the juices have 
started, and then squeeze thoroughly with a lemon Poa The juice 
thus extracted will be highly nutritious. | 


Restorative Jelly | 
Put in glass jar one-half box granulated gelatine, one tablespoon ~~ 
granulated gum arabic, two cloves, three tablespoons sugar, two table- — 
spoons lemon juice, one cup port wine. Stand in kettle cold water, heat — 
till all is dissolved. Strain into shallow dish. Chill. Cut in one-half 
inch squares. a 


Beef Juice 


Cut a thin, juicy steak into pieces one and one-half inches square; _ 
brown separately one and one-half minutes on each side before a hot ~ 
fire; squeeze in a hot lemon squeezer; flavor rae salt and pepper. May 
add to milk or pour on toast. 3 


apes Sei 


Oe 


ee intB a 
loin of mutton, one and one-half pounds, including bone; water 

ints. Boil gently till tender, throwing in a little salt and onion 

ng to taste. Pour out broth in basin; when cold skim off fat. — 

up as wanted. | 


Chicken Broth 


___ Select a plump chicken, cut into pieces and put into a granite pot 
th cover. Add two tablespoonfuls of pearl barley and two quarts of 
ter; simmer for three hours, skimming frequently. When done re- 
¢ from the fire, let stand for three hours; skim off top, heat, and 


Clam Broth 


_ Wash thoroughly six large clams in shell; put in kettle with one cup 
be 9 _ water ; bring to boil and keep there one minute; the shells open, the 
_ water takes up the proper quantity of juice, and the broth is ready to pour 
ff and serve hot. 3 
¥ Cream Soup 


_ Take one quart of good stock (mutton or veal), cut one onion into 
quarters, slice three potatoes very thin, and put them into the stock with 
‘a small piece of mace; boil gently for an hour; then strain out the onion. 
and mace; the potatoes should by this time have dissolved in the stock. 
Add one pint of milk, mixed with a very little corn flour to make it about 
as thick as cream. A little butter improves it. This soup may be made 


with milk instead of stock, if a little cream is used. 


Apple Soup 


ES Two cups of apples, two of water, two teaspoons of corn starch, 
one and one-half tablespoonfuls of sugar, one saltspoonful of cin- 
_ namon and a bit of salt. Stew the apple in the water until it is very soft. 
_ then mix together into a smooth paste the corn starch, sugar, salt and 
cinnamon with a little cold water; pour this into the apple and boil 
__ for five minutes. Strain it and keep it hot until ready to serve. 


t 


Raw Meat Diet 


oe Es Scrape pulp from a good steak, season to taste, smear on thin slices 
_ of bread. Sear bread slightly and serve as a sandwich. 


_ Nutritious Coffee 7 


“f Dissolve a little gelatine in water, put one-half ounce of freshly 
ground coffee into sauce pan with one pint of new milk, which should 
be nearly boiling before the coffee is added; boil both together for three 
minutes; clear by pouring some of it into a cup and dashing back again; 
add the gelatine and leave it to settle for a-few minutes. Beat up an 
egg in a breakfast cup and pour the coffee upon it. If preferred, drink 
without the egg. 


S ean F yer 
ino seas 
we. 


Sion 


Rum Punch 


White sugar two teaspoonfuls; one egg stirred and beaten up; warm 
_ milk, large wineglassful ; Jamaica rum, two to four teaspoonfuls ; nutmeg. 


t 


BNE TRO GS 


wee 


ay 


+ - 


121 


Toast Water 


4 


let stand on ice utd cold; strain. May add wine and sugar. 


Rice Water 


Wash two tablespoons of rice. Put into saucepan with one quart a 
of boiling water; simmer two hours, when rice should be softened a 
partially dissolved : strain, add. one saltspoonful of salt; serve warm or oS 
cold. May add sherry or port, two tablespoonfuls. — | oa 


Baked Flour Porridge / 


Take one pint of Albers flour and pack tightly in a small muslin 
bag, throw into boiling water and boil five or six hours; cut off the 
outer sodden portion; grate the hard core fine. Blend thoroughly with = 
a little milk and stir into boiling milk to the desired thickness. Bie 


Rice Jelly 


Mix one heaping tablespoonfui of rice with cold water until it is a 
smooth paste; add one scant pint of boiling water, sweeten with loaf — 
sugar, boil until quite clear. Flavor with lemon juice. | 

Corn Meal Gruel te 

Mix one tablespoon corn meal, one-half teaspoon salt, and two . 
tablespoons cold water. Add one pint boiling water, simmer ae + 
one hour. = 

In serving bowl put two tablespoons cream, one lump: sugar, strain 
in gruel, stir for a moment and serve. , 

Flour and arrowroot gruel is made in the same way, but cooked ten 
minutes. 

Farina gruel is made with milk and cooked one hour in double boiler. 

Boil oatmeal gruel one hour and strain. 


Barley Water 


Wash two tablespoons pearl barley, scald with Bares water, boil — 
five mutes, strain. Add two quarts cold water, simmer till reduced one- — 
half. Strain, add lemon juice to taste. Good in fevers. 


Squash on the Half Shell 


Divide a Hubbard squash in half lengthwise. Put in oven in © 
dripping pan to bake. Cover and cook until tender. Aim to preserve the ~ 
rind in good condition. Take out cooked center when done, mash and 
season with salt, butter and very rich cream, a suspicion of sugar and 
cinnamon or nutmeg; beat until light and creamy, return to the shell, 
reheat in the oven and serve in the shell. Garnish the platter with grape 
or other large leaves available. + 


122 


"BRIDE'S COOK BOOK 
Lima Bean Bptce 


Soak | one pint of lima Bees over night. Pour off water and if the 
iS are very loose, remove them as you would almonds, when blanching 
them. | Put on to cook in one pint of water, add one- eighth teaspoon of 
oda, celery leaves or stalk of celery, and a few moments before tender, 
_ teaspoonful of salt and one-eighth of a teaspoon of pepper. When soft, 
put through puree sieve, return to fire and add one pint of milk and one 
tablespoon of Albers flour, blended with two Pabespoots of EL Mass Serve 


tas croutons. 


* 


Timbales of Creamed Peas . 

Be So Drain liquor from a can of peas, rinse and drain again. Make a 

Fe sauce from two tablespoons of butter, two tablespoons of flour, one and 
one-half cups of cream of milk, one-half teaspoon salt and one-eighth 
- teaspoon of pepper. When sauce has thickened smoothly, add the peas, 
tet them cook.a moment, and fill the cases. 


2 Rees 3 Boiled Artichokes 


; The artichokes should be washed well in several waters and picked 
over carefully to see that no insects are about them. Trim the leaves at 
the bottom. Cut off the stems and put the artichokes into boiling water 

with a heaped tablespoonful of salt and a piece of soda the size of a 
_ quarter. Keep the saucepan uncovered, and let them boil quickly until 
_ tender. When done you can thrust a fork through them. Take them out, 
drain, and serve with white sauce, made of flour, butter, new milk, two 
'. small onions cut up thin in.it, and pepper. A tureen of melted butter 
should accompany them. It takes twenty-five minutes to cook them, and 
_ they should be gathered two or three days before wanted for use. 


Escalloped Onions 


Take eight or ten onions of good size, slice them, and boil till tender. 
Lay them in a baking dish, putting bread crumbs, butter in small bits, 
pepper and salt between each layer, until the dish is full, putting bread 
crumbs last; add milk or cream until full. Bake twenty minutes or half 


an hour. 


Tomato Toast 


Prepare the tomatoes as for sauce, and while they are cooking, toast 
| some slices of bread very brown but not burned; butter them on both 
_ sides and pour the tomato sauce over them. 


Tomatoes Fried 


| Do not pare them, but cut in slices as an apple; dip in cracker, 
pounded and sifted, and fry in a little good butter. 


123 


siGhep: ‘Suey vs 


(For Six persons) — 


‘One pound of water chestnuts, two ‘pounds of bean ‘aieane | 
can be procured at any Chinese vegetable stand. While shopping 
twenty-five cents’ worth of gu yow, a Chinese sauce made only in Chi 
and which enters into nearly.all oriental meat dishes. Itisa brown loo 
ing liquid with a peculiar flavor, and can be purchased of any Chine 
dealer. The water chestnuts must be shaved thin; add a little slic 
celery, one small onion chopped, half a dozen mushrooms; cut youn = 
chicken into small pieces; have a kettle with peanut oil (in same quan- — 
tity as lard would be used) ; into this place the vegetables and chicken all 
together; let fry until tender, stirring often to prevent burning. Just be 
fore taking off add the bean sprouts, which must not be cooked too long, — 
as they are better when little more than half done. Drain off the liquor 
add a little flour to thicken; salt to taste. Just at the last add a teaspoon- 
ful of the brown sauce. Pour all over the chop suey; stir together and 
serve. ; 


Noodles 


Take one egg, add half an egg shell of water, then Albers flour 
enough to make very stiff. Roll thin and allow to lay about halfan hour. 
Then cut in strips and boil about 15 minutes. Putin dish and pour drawn ~ 
butter over it. le ae 


Wroten’s English Plum Pudding 


Two and one-half cups Albers flour, one cup bread crumbs, one pound — 
raisins, one pound currants, one-half pound citron, one and one-half cups — 
chopped suet, one wineglass brandy, one heaping teaspoon all kinds of | : 
spices, pinch salt, one cup black molasses, one cup brown sugar, six eggs 4 
well beaten, one teaspoon soda dissolved in hot water, two teaspoons — 
baking powder sifted in Albers flour enough for stiff batter. Put in well | 
greased tins. Boil four hours. = 


Crackers and Cream 


a 


A nicely toasted cracker, with sweet cream poured over it, is deli- 
cate and nourishing for an invalid. 


Tapioca 


Soak over night two tablespoonfuls of tapioca in two cups of ree a 
In the morning add one pint of milk, sugar to taste and a pinch of salt; 
simmer until soft, stirring frequently. When dished add one tablespoon- a 
ful of wine and grate over a little nutmeg. sh. 


Rye Coffee ae 
When one is not allowed coffee or tea a good substitute can be made — 
by browning rye as coffee is browned; then to one cup of rye add one : 


cup of cold water. Let it boil slowly for ten minutes, then add two cups _ 
of boiling water and serve with sugar and cream. et 


124 


ae 


and Jellies 


cf eae 


a5 


Jams 
ti age 


a 
? 
»<" ad 


a Apple Jelly 


ct sound, red, fine-flavored apples not too ripe; wash, wipe and . 
»; place in a granite kettle, cover with water and let cook slowly until 
‘apples look red. Pour into a muslin bag and drain; return juice to 
clean kettle and boil one-half hour; skim. Now measure and to every 
nt of juice, allow a pound of sugar; boil quickly for ten minutes. Red 
s will give jelly the color of wine while that from light fruit will be 
mber. | 


Quince Jelly 


i a 


> hes gs 


_ small pieces, core and put all in a kettle. Pour over cold water to cover 
and boil soft. Pour all into a flannel bag and hang up to drain carefully, 
- pressing occasionally to make the juice run freely. To one pint of juice 
_ add three-fourths of a pound of sugar and boil fifteen minutes. Pour into— 
tumblers. | 7 
: Plum Jelly 
Take plums not too ripe, put in a granite pan and set in a pan of 
| water over the fire. Let the water boil gently till all the juice has come 
from the fruit, strain through a flannel bag and boil with an equal weight 
of sugar twenty minutes. : 


Crab-Apple Jelly 


Select juicy apples. Mealy ones are no good. Wash and quarter 
and put into a preserving kettle over the fire with a teacupful of water. 
If necessary add more water as it evaporates. When boiled to a pulp 
strain the apples through a flannel bag, then proceed as for other jelly. — 


Orange Marmalade 


| Cut two dozen oranges in halves, crosswise. With a glass lemon- 
 squeezer extract the juice. Dig out the pulp and seeds, throwing them — 
away. Soak the peelings over night in salt water. In the morning 
| rinse and boil peelings in clear water until tender, then chop and add 
juice. Weigh and add equal quantity of sugar. Let boil thirty minutes. 
| Put in jelly tumblers and cover as you do jelly. 


Tomato Marmalade 


125 


BRIDE'S COOK BOOK 


+h dea Marmalade 


Peel as many lemons as you wish and take out every seed. Boil the — 


peel until very soft, add juice and pulp with a pound of sugar to a poun’ | 


of lemons. Boil antl thick and bottle. 
Grape Marmalade 


Take sound grapes, heat and remove the seeds, then measure, and 


allow measure for measure of fruit and sugar. Place all together in a ‘5 
preserving kettle and boil slowly twenty-five minutes; add the juice of 


one lemon to every quart of fruit. Set away in jelly glasses. 


Preserved Peaches 


Select the yellow red-cheeked ones if possible (skin same as toma- = i 


toes, by pouring on boiling water, then thrusting them in cold water 
and separate in halves). Proceed as for preserving cherries, only using 
three-quarters of a pound of sugar to every pound of fruit. 


To Preserve Plums 


To every pound of fruit allow three-quarters of a pound of sugar. 


Divide the plums, take out the stones, and put the fruit on a dish with c 


pounded sugar strewed over; the next day put them into a preserving 
pan and let them simmer gently by the side of the fire for about thirty 
minutes, then boil them quickly; removing the scum as it rises, and keep 
them constantly stirred, or the jam will stick to the bottom of the pan. 
Crack the stones and add the kernels to the preserve when it boils. 


Quince Preserves : 


Pare and core the fruit and boil till very tender. Make a syrup of 
a pound of sugar for each pound of the fruit and after removing the 
scum boil the quinces in this syrup for one-half hour. 


Preserved Lemon Peel 


Make a thick syrup of white sugar, chop the lemon peel fine and boil 
it in the syrup ten minutes; put in glass tumblers and paste paper over. » 
A teaspoonful of this makes a loaf of cake, or a dish of sauce nice. 


Preserved Cherries 


Select the large cherries, remove the stems and stone them care- 
fully. To each pound of sugar allow one pound of cherries. Put fruit 
in granite pan and pour over them the sugar. Stir up and let stand over 


night to candy. In the morning put all into the preserving pan, place 4 E ] 


on the stove and boil gently until the cherries look clear, skimming off 
the scum as it rises. When the cherries have become quite clear, remove 
the pan from the stove and seal. Keep in dry, dark closet. 


e Preserved Tomatoes 


A poundit sugar to a pound of tomatoes. Take six pounds of each; 
the peel and juice of four lemons and a quarter of a pound of ginger tied 
up in a bag; put on the side of the range and boil slowly for three hours. 


126 


F’S COOK BOOK 


a 


-BRID 


Se arate _ Spiced Fruits — 

< Tae | BS 

_ These are also called sweet pickle fruits. For four pounds prepared 
ruit allow one pint vinegar, two pounds brown sugar, one-half cup 
ole spices—cloves, allspice, stick cinnamon, and cassia-buds. Tie 
ices in thin muslin bag, boil ten minutes with vinegar and sugar. Skim, 
d fruit, cook till tender. Boil down syrup, pour over fruit in jars, and 
sal. If put in stone pots, boil.syrup three successive mornings and: pour 
er fruit. Currants, peaches, grapes, pears and berries may be prepared 


n this way, also ripe cucumbers, muskmelons, and watermelon rind. 
Currant Jam 


(Sie Wash, stem and mash red or white currants. Use one pound of 
_ Sugar to one pint of fruit. Put the fruit and one-fourth of the sugar 
into a granite kettle; stir and when it boils add balance of sugar. Let it 


_ boil until very thick. Putting in only a little sugar at a time prevents the 
_ currants from becoming hard. : 
3 . Gooseberry Jam 
| Three pounds of loaf sugar six pounds of red gooseberries. Pick 
off the stalks and buds from the gooseberries and boil them carefully but 
quickly for rather more than half an hour stirring continually, then add 
the sugar pounded fine and boil the jam quickly for half an hour stirring 
_ it all the time to prevent it sticking to the preserving pan. When done 
_ put it into pots cover it with brandy paper and secure it closely down 
with paper moistened with the white of an egg. 


Raspberry Jam 


_. To every pound of raspberries use the same weight of sugar, but 
always bo'l the fruit well before you add the sugar to it, as that will 
make it a better color. Put the fruit in a preserving pan, mashing well 
with a long wooden spoon. After boiling it a few minutes, add the same 
quantity of sugar as fruit, boiling it half an hour, keeping it well stirred. 
- When done, and sufficiently reduced, fill the jars, and when cold cover 
. them over with white paper moistened with the white of an egg. 


Blackberry Jam 


Crush a quart of fully ripe blackberries with a pound of the best loaf 
sugar pounded very fine; put it into a preserving pan, and set it over a 
_ gentle fire until thick, add a glass of brandy, and stir it again over the 

fire for about a quarter of an hour; then put it into pots and when cold 
-tie them over. 
Strawberry Jam 


To six pounds of strawberries allow three pounds of sugar. Procure 
some fine scarlet strawberries, strip off the stalks and put them into a 
preserving pan over a moderate fire, boil them for half an hour, keeping 
them constantly stirred. Break the sugar into small pieces and mix-them 
with the strawberries after they have been removed from the fire. Then 
place it again over the fire and boil for another half hour very quickly. 
Put it into pots, and when cold cover it over with brandy papers and a 
piece of paper moistened with the white of an egg over the tops. 


pay 


<n ey ern ee 
S| 


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vies 
: 
i. 
hud 
a 


BRIDE'S cooK BOOK | 


Apple Janes 


little water, boiling and skimming well, then ehtow in some SO le 
peel and a little white ginger with the apples, boil until the fruit Pe 
clear. = 


Green Gage te 


Rub ripe green gage through a sieve, put all the pulp into a pal 
with an equal weight of loaf sugar pounded and sifted. Boil the whole — 
till sufficiently thick, and put into pots. ee 


Peach Jelly A tes Rit ce 

Pare the peaches, remove about one-half the pits. Place in a kettle 

with enough water to cover. Stir until the fruit is well cooked, then 

strain, and to every pint of the juice add the juice of one-half of a lemon; 

measure again, allowing a pound of SuBat to each pint of Bie Boil 
and put up in the usual way. 


Orange Jelly 


Grate the rind of six oranges and three lemons into a granite kettle. 
Now squeeze in the j juice, add one cupful of water and one-half pound of 
sugar to each pint of juice; boil all together until a rich syrup is formed. 
Have ready one ounce of gelatine dissolved in a pint of warm water, 
now add syrup, strain the jelly and pour into glasses. 


Black Currant Jelly 


Gather the currants when ripe, on a dry day, strip them from the 
stalks and put them into an earthen pan or jar, and to every five quate 4 | 
allow a half pint of water; tie the pan over and set it in the oven for an 
hour and a quarter, then squeeze out the juice through a coarse cloth, and 
to every pint of juice put a pound of loaf sugar, broken into pieces; boil — 
it for three-quarters of an hour, skimming it well; then pour it into small — 
pots, and when cold put brandy papers over them and tie them closely | i 
over. 


Cranberry Jelly ~ 


Place in granite saucepan one quart of Gatheeee and one que of im 
water. Cook until soft and turn into flannel bag and let drain over night. 
In the morning measure the juice and allow an equal measure of sugar. 
Boil twenty minutes and turn into glasses. 


4 + 
err ee 
sais L- i re 
Pe a ee 


Raspberry Jelly 


Heat and strain as above. To each pint of juice allow one pint of 
sugar. Put the juice and sugar into a- granite kettle, place over the fire 3 3 
and boil until it thickens, when a little is poured on a plate; carefully re- 
_ move scum as it rises, pour the jelly into small glasses, cover and keep in- 
a dry place. 


128 


go 5 


Phoenix Milling Company 


SACRAMENTO 


— tue “SOUL” oF & 
‘GOOD BREAKFAST 


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a te | ee ee Pee 


Stee ERS ser eee penitent 


“pint sg ah petal es 


‘ 


EXPOSITION AUDITORIUM, SAN FRANCISCO 


a4 


TERNS 


SO 5F 
Laie 


ELE ACG} 


{RS 


--- BRIDE’S COOK BOOK 
Wine “Whey . 


7 - Scald one cup milk, add one cup wine, cook gently till it wheys. 
rain asks cheese-cloth. ! 


: eS aa Rhubarb Marmalade 
ee To one pound of loaf sugar, one pound and a half of rhubarb stalks, 


an of half a large lemon, a quarter of an ounce of bitter almonds. 


Get the rhubarb stalks into’ pieces about two inches long and put 


gies into a preserving pan with the loaf sugar broken small, the peel 
_ of.a lemon cut thin, and the almonds blanched and divided. Boil whole 
2 gd specter put it into ue and cover it as directed for other preserves. 


"Prune Faliyi 


Stew prunes yntil poriactly feades and squeeze out the juice; add 
“ea (dissolved) in the proportion of a half box to three cups of juice. 
_ Sweeten to taste. Very nice for invalids and little children. - 


Chicken Jelly 


Clean and disjoint a chicken, removing all the fat, and cut the meat 
into small piecec; break the bones; lay the feet in boiling water, then 
_ remove the skins and nails. Put the meat, bones and feet into a granite 
saucepan, cover with cold water, heat. and simmer till tender; strain 
when cold remove the fat; add salt, pepper, lemon juice and the shell 
and white of an egg. Put it on stove, Bee well till hot. Boil five 


Poe eS 


o* &w-% #¢ 


’ Preserved per 


Wash four pounds of prunes ‘and place in a granite pan over the fire 
with enough water to cover; set the pan over a slow fire and cook slowly 
until the fruit is tender, then remove, and pass through sieve. To each 
pound of the pulp add three-quarters of a pound of sugar; make a syrup 


of the sugar with a little water and add the pulp. Boil for fifteen min- 


utes. Seal. 


Te 


GENERAL RULES FOR. 


CANNING and PRESERVING _ 


The important points to be observed in canning are, to get’ only 


sound, ripe fruit; to have hot syrup and air-tight jars; to fill jars to over-. = 
flowing and seal immediately.. Jars should be scalded and tested before sae 


using. Patent canners greatly simplify the work. 

Pick over the fruit, stem, pare, cut, wash, etc., and bac in jars. 
Make syrup by adding one- -half pint boiling water to one pound sugar. 
When clear, bring to boiling point and carefully fill the jars. Stand in 
canner or on board in wash boiler containing water up to shoulders of 


jars. Cover and cook according to directions or till tender. Take from 


canner or boiler, add more syrup till overflowing, cover and seal im- 
mediately. ) 


Amount of Suse per Quart Jar. 


Canned. Presecved: Canadel Preserved a 


Pineapples 222 .+ 2B. OZ SESS. 12 oz. Cherries: ) "4 oma “8°OZ! (am 
Crab* apples*/.6-oz es eee. 10 oz. Strawberries ..8 0z....... 12 oz. 
Plums cone s:. G02 Psat Oz: Raspberries .. 4 0z....... 6 oz. 
Rhubarb: 2.73. 826255 so 12 oz. Bla¢kberries.” 6%0z.27- 9 oz. 
SOUP apples f", G° OZ). ove eG On, Ouinces se S™0Z.0. se 12 oz. 
Currants ©. sss. 8. OZ wee 12 oz. Pears?) ee Fe 8) Agee Go 8:62 
(CranOerries arOCOZ.00. 2%, 12 oz. Grapes.°. aa 4 OZ ates 8 oz. 
Peaches eae 4 OZ; seen 8 oz 
Preserving. 


Preserves require from three-quarters to one pound of sugar to each 
pound of fruit, and one-half cup water to each pound sugar. The fruit | 
should be simmered in the syrup until tender, a little at a time; skimmed 
out into jars; when all are done the syrup should be brought to boiling 
point, jars filled and sealed. Hard fruits like quinces should be first 
steamed or cooked in boiling water till tender. 


130 


_ Coffee, Tea, Chocolate and Cocoa > 


Directions to Make “Good Coffee” 
In the preparation of Coffee, experts generally all agree on the fol- 


F 5 lowing rules: pee 
_.._ 1—To make coffee to perfection, you must use one tablespoonful of 


4 good coffee for each cup and one for the pot. 


2—The water must be fresh drawn from the faucet and let come to 


a boil, because water that has once been boiled has lost a large amount 


of the air or oxygen it contains. 


cS s 


3—The percolation method is best; coffee, preferably, should nt Be 


boiled, but if you must boil it, do not boil it over five minutes or a bitter 
concoction of tannin results. . 


4—The infusion must be drunk soon after making or its aroma and 
fine flavor are missed. | 
_5—Whatever pot is used, it must be strictly clean and scalded with 


hot water so that it is thoroughly heated throughout. 


‘roasted and ground. — | 


6—To obtain the full aroma and flavor, the coffee must be freshly 


Vienna Coffee 


Put in strainer of a percolator, a heaping tablespoonful of finely 
ground coffee for every ordinary size cup of coffee, press the coffee 


down in the strainer slightly, and pour on your required amount of boil- 


ing water ; put the lid on the strainer and leave the water to filter through. 
Add to coffee, when serving, to two parts coffee, one part hot milk and a 
tablespooniul of whipped cream, which will float on top of coffee, adding 
to it a rich flavor and a very inviting appearance. When you prepare 


coffee aiter this recipe, you will have a very delicious coffee, such as 


served in all first-class cafes on the Karthner Ring in Vienna. 
French Drip Coffee “Cafe Noir” 


For every one ordinary cup, take two tablespoonfuls of finely 
ground coffee, which press down slightly in the strainer, then pour on 


your boiling hot water, put lid. on strainer and leave water to filter 


through. When the water is all filtered through, you have “Cafe Noir,” 
a very strong black coffee which is usually drunk with brandy, the latter 
being poured in saucer with sugar and then ignited, leaving the spirits 
burn out. Sometimes it is diluted with hot water. 

Milk Coffee or “Cafe au Lait” 

Prepare the coffee the same as “Cafe Noir,” with a little chicory 
added, about 3 ounces chicory to the pound of coffee, and when serving, 
add to it an equal amount of hot milk. When serving “Cafe au Lait” in 
the French cafes, the waiter brings the coffee pot in one hand and the 
vessel containing hot milk in the other and pours into the cup from both 
vessels at the same time. - These recipes are followed in all the prominent 
cafes in Paris. Coffee Boiled 


Take one tablespoonful medium ground coffee to a cup, and one 
for the pot. Draw fresh water from the faucet, boil in kettle for 
five minutes, pour the water on coffee in pot and allow it to steep for 
five minutes, then remove the grounds from the liquor, and you can use 
it several hours afterwards. 


131 


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BRIDES “COOK: 300k. gi | 

Coffee Steeped sie is 

Take one é tablespoontul: medium ground coffee to a. cup, ee one : 

for the pot. Put the coffee in the required amount of cold water, and 4 
then bring it to a boil, and boil for a few minutes, and then ‘Strain 

grounds from liquor and serve while hot. ete 

Meringued Coffee : 

Make coffee after any approved formula. Put sugar and sbaldinam 


milk in each cup and add the coffee. Have a meringue made by mixing a 4 
the white of an egg, well beaten, with half a pint of whipped cream. techs a 


a heaping spoonful on top of each cup before serving. 
Meringue Chocolate 


Make chocolate according to general directions. Beat an egg swe 2g 


rately, pour the liquid over the beaten yolk (one egg to pint). Whip the 


whites to a stiff froth and put a spoonful on the top of each cupful of hot i. 


chocolate before serving. Half cupful of whipped cream mixed lightly 
with the beaten white is a great improvement. 
Ordinary Chocolate | 

Mix one tablespoonful of Ghirardelli’s Chocolate for every ordi- 
nary cup, with two tablespoonfuls of Cream. Dissolve the above with 
boiling water, the quantity required, or dissolve the quantity required in 
the corresponding quantity of boiling milk. Boil half minute, stirring 
continuously. The delicious beverage is then ready. 

Cocoa 

Use a teaspoonful of Ghirardelli’s Cocoa in a brdakiens cup, add 
a tablespoonful of boiling water, or two tablespoonfuls of Cream, and 
mix thoroughly. Then fill balance of cup with boiling milk or water. 
Two minutes’ boiling will improve it. 

Directions to Make “Tea” to Perfection 

To have tea in perfection, it is only necessary to follow the following 
rules: 

1—Let the water be fresh from the faucet. 

2—Let the water boil furiously five minutes before using. 

3—Let the water remain on the leaves not less than seven nor over 
ten minutes, then be poured off into another heated vessel. 

4—Use one full teaspoonful of tea for every cup of water, and if too 
strong, reduce the quantity. 

Adherence to these simple rules procures the best and most harmless 
tonic, the most exquisite flavor and most inexpensive beverage known to 
civilization, averaging two hundred to three hundred cups to the pound. 
No water sold in bottles is cheaper than this. 

A thoroughly good tea can be purchased at retail at 50c per pound, 
but by no means a choice one. Hence it is better to buy no tea under 60c 
per pound, but better still, $1.00, and be assured of receiving both the 
bouquet and maximum tonic properties. 

If you want the best brand of teas, ask for the following: 

Black Teas—Indian or Assam, Ceylon, English Breakfast and 
Oolong. 

Green Teas—Gunpowder, Young Hyson, Basket Fired or Uncolored 
Japan, Porcelain Fired Japan. 

Chocolate 

Take one tablespoonful of Ghirardelli’s Ground Chocolate for an 
ordinary breakfast cup or half pint. Dissolve the quantity required in 
the corresponding quantity of boiling milk. Boil for half a minute, 
stirring continuously. The delicious beverage is then ready. 


132 


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a _ Mildew in white clothes may be removed by soaking for a short time 
_ in a pail of water to which has been added a heaping teaspoonful of 
Psi yt 1 . . ° * 

_ chloride of lime. Then hang in sun. Repeat if necessary. 


_____- When frying potatoes, etc., try chopping with empty baking powder 
_ can instead of knife. You will find it much more handy and quicker. 


Try greasing cake and bread pans with a small five-cent paint brush. 
_ Keep grease in round tin can; cut hole in cover and insert handle of 
_ paint brush when not in use. It is then always ready for use and does 
not soil hands. | 
_ To prevent cake from burning when using new tins, butter the new 
_ tins well and place them in a moderate oven for fifteen minutes. After 
_ this the cake may be cooked in them without danger of burning. 


_ When ironing with gas, place a lid of the coal stove over the gas 
-burners and place the irons over this. The irons will always be clean and 
heat much better than if they are put directly over the gas flame. 


‘ To clean plaster of paris figures, use toilet soapsuds and a shaving . 
brush. Rinse well. Dipping them in a strong solution of alum water 
will give them the appearance of alabaster. 
| To preserve gilt frames, cover them when new with a coat of white 
varnish. All specks can be washed off with water without injury. 


: To keep lemons, put them in water. Change once a week. Will 
keep a long time. 


Do You Know— 


That a small piece of butter added to the water prevents vegetables, 
macaroni or rice from boiling over? 


That the water from macaroni or rice after they have been cooked | 
should be saved for soup and gravies? 
_ That a teaspoonful of vinegar added to boiled meat, while cooking, 
makes the meat tender? 
That after peeling onions if celery salt is rubbed over the hands 
before washing the odor will disappear? 
That if you add a pinch of salt to ground coffee before boiling it will 
improve the flavor? 
That if kid gloves are rubbed gently with bread crumbs after each 
time they are worn they will remain clean much longer than otherwise? 


That a poultice made of tobacco and warm water, put between two 
cloths and placed over the breast and pit of the stomach will relieve con- 
vulsions when nothing else will? It will do no harm. 


133 


BRIDE'S COOK BOOK™ ee 


7 That any one \wiio has cite fiR, af the feet are re in n kerosene 
for about ten minutes each day will receive the greatest relief. If used 
regularly for a month is said to cure all corns and callous places on the . 
feet. Will not blister or do any injury. KE von, Seale 3 
_ To relieve burns get a small bottle of picric acid aud ern a feathe ‘4 
paint the burned or scalded parts, allowing it to dry. In a few minutes — 
all the pain will be gone and you will never feel it again. Where the 
burns are very severe more than one application is sometimes necessary. 
This is an invaluable remedy, especially where there are children in the* 
home, for they are getting burned continually. i. 
There is nothing better than sulphur tea for the hair. It cures dan- 
druff, promotes the growth, makes the hair soft and glossy and is veryer 
good to keep the hair from turning gray. e. 


The whitish stain left on a mahogany table by a jug of boiling water 
or a very hot dish may be removed by rubbing in oil and afterward — | 
_ pouring a little spirits of wine on the spot and Bete at dry with— a 
cloth. 

Place pieces of camphor, cedarwood, tobacco leaves, bog myrtle or 
_anything else strongly aromatic in the drawers or boxes where furs or — 
other things to be preserved from moths are kept, and they will never 4 
sustain any harm. 7 

Wash your weathered oak woodwork and furniture with milk. a 

To rid your home of ants, which are numerous here in California; 
mix thoroughly two parts borax with one part powdered sugar and put 
around where the ants come. For two or three days the ants will come ~ 
in swarms, but after that they will disappear. Leave the powder around — 
for a week or two and you will never be bothered again with ants. 3 

If food becomes slightly burned in cooking, set the saucepan in cold — 
water and it will take away burned taste. a 

Silver knives, forks and spoons are worn out and scratched more ine 
the washing than in their use. Buy a child’s wooden pail, have a car- — 
penter put cross pieces in it, dividing it into four compartments, one 
for knives, the second for forks, the third for tablespoons and the fourth ~ 
for teaspoons. Make some hot, soapy water and pour into the pail. After — 
gathering silver from table put them each in their own part of pail, 
leaving until ready to wash, then washing each lot separately. In this 
way they need less cleaning and are not scratched. . w 

To clean bathtub, wash bowl or toilet, use coal oil on cloth, then | 
wash with hot water and soap. One can also clean their linoleum the — 
same way very quickly. 

To stop nosebleed, no matter how severe, the following simple 
process will be found effective: Fold a small piece of paper several — 
times and place in the upper part of the mouth between the lip and teeth. — 
Keep there for a short while, remaining perfectly quiet. a 

A can of cholride of lime should always be kept around the kitchen ~ 
sink; if not only acts as a disinfectant, but is very useful for cleansing 
porcelain sinks. It will remove brown stains from the porcelain white- — 
ware by putting about a tablespoonful in the vessel and filling with water | 
and allowing to stand over night. Of course, the hands should not come 
in contact with the solution. | 


134 


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by opening a Savings Account now and 
adding to it regularly, every week or 
every month. (oA ieee ieee 

We will furnish you, free, upon re- 
quest, a Household Expense Book, 


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rate check on your expenses. — 


This Bank is open Siturday evenings, — 
from 6:30 to 8:00 o'clock. 


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FIRST SAVINGS BANK - 


OF OAKLAND es 


(Affiliated with The First National Bank of Oakland) =e 


16TH St..AND SAN PABLO AVE. 
BRANCHES 


7th and Henry Streets, West Oakland ' 


2003 Shattuck Avenue, Berkeley — 2 


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